Best Banana Toffee Pie Recipes

BANOFFEE (BANANA TOFFEE) PIE

Steps:

• Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
• Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
• Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
• Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

BANANA-TOFFEE PIE

Steps:

• For crust:
• Finely grind almonds in processor. Add flour, sugar, lemon peel, cinnamon and cloves and process briefly to combine. Add butter and process using on/off turns until mixture resembles coarse meal. Beat egg and banana liqueur in small bowl to blend. Gradually add enough egg mixture to form moist clumps. Gather dough into ball; flatten to disk. Wrap dough in plastic and refrigerate 2 hours.
• Preheat oven to 350°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Trim to fit. Freeze crust 15 minutes.
• Line pie crust with aluminum foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans and bake until crust is golden brown, about 10 minutes. Transfer pan to rack and cool completely.
• For filling:
• Stir brown sugar, butter and 1/4 cup whipping cream in heavy medium saucepan over medium heat until sugar dissolves and butter melts. Continue cooking until mixture is thick, stirring constantly, about 3 minutes. Remove saucepan from heat. Stir vanilla extract into toffee mixture.
• Toss bananas with banana liqueur in medium bowl. Arrange bananas in single layer in crust. Pour warm toffee mixture over bananas. Refrigerate pie until cool, about 1 hour. (Can be prepared 6 hours ahead. Cover and keep refrigerated.)
• Serve pie with whipped cream.

BANANA TOFFEE CREAM PIE

Steps:

• Prepare pie crust according to package directions for unfilled one crust pie using 9 inch pie pan. Bake at 450 degrees for 9-11 minutes or until lightly browned; cool completely. In small bowl, combine cream cheese and caramel topping; beat until smooth. Spread over bottom of cooled crust. Arrange 3 cups banana slices over cream cheese mixture. Reserve 2 Tbsp of the chopped candy bars; sprinkle remaining candy bars over banana slices. In small bowl, beat whipping cream, brown sugar and vanilla until stiff peaks form. Spread over pie. Refrigerate at least 2 hours before serving. Just before serving, garnish with reserved chopped candy bar and banana slices. Store in refrigerator.

EASY BANANA-TOFFEE CREAM PIE

Steps:

• Heat oven to 350°F.
• Mix first 4 ingredients; press onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool completely.
• Microwave caramels and water in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are melted; stir until mixture is blended.
• Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in caramel sauce. Spread bananas onto bottom of crust; top with cream cheese mixture.
• Cover with COOL WHIP. Refrigerate 3 hours.

BUTTERSCOTCH BANANA PUDDING PIE WITH TOFFEE WALNUTS

Steps:

• Preheat oven to 450 degrees. Roll pie dough, and place into a 9" pie pan. Crimp edge, and use a fork to prick the bottom, and sides of the pie crust. Line with foil, pressing foil against the bottom, and sides of the crust, all the way to the crimp edge. Do not cover edge. Roll any excess foil inwards, to leave edge exposed. Bake for approximately 10 minutes until the crust is set and no longer dough like. Remove foil, and bake another 6-10 minutes, until crust is golden brown, watch carefully. Allow to cool.
• In a medium-large sized saucepan whisk together brown sugar, flour, and pinch of salt. Slowly whisk in milk to prevent lumps.
• Bring to a simmer over medium heat stirring constantly. Cook until thickened. Remove from heat.
• Whisk in 1/2 cup at a time pudding mixture into egg yolks until 2 cups of pudding mixture has been added. Whisk egg yolk mixture back into pudding. Return to a simmer, and cook stirring constantly until thick like pudding.
• Remove from heat, whisk in butter, and vanilla.
• Place a thin layer of butterscotch pudding on bottom of pie crust. Cover with a single layer of bananas, then a thin layer of pudding. Repeat until 3 layers of bananas have been added. Then cover with remaining pudding.
• Cover and refrigerate for 6 hours or overnight.
• Slice pie, serve with lightly sweetened whip cream, and toffee walnuts.

RECIPE: BANOFFEE PIE (BANANA TOFFEE PIE)

Steps:

• Place the unopened condense milk in a big pot, fill with water to cover the whole can. Boil for 2 -3 hours. Make sure the condense milk is fully immersed into the water all the time. Wait till it is cool before opening the can. While waiting for boiling and cool down, prepare the biscuit crumb pie base.
• Put digestive biscuits into a large zipper bag, release extra air & close the zip. Crush the biscuits with the rolling pin till fine.[1]
• Pour crushed biscuits and melted butter into a big bowl, mix well with a fork.[2]
• Spread the mixture on the tart pan, press on the base and side of the pan. Put into fridge to chill while waiting for the toffee to ready.
• Open the condense milk when it is ready and cool to touch. The toffee is thick and in brown color.[3]
• Slice the bananas.
• Spread the toffee and bananas on the biscuits crumb pie base.[4]
• Put back into the fridge until it is ready to be served. Spread the whip cream on top, sprinkle some chocolate gratings, dust over some cinnamon powder or coco powder. Served chilled.
• Serving Suggestion:
• Eat the filling with the biscuits crumb base together. The filling is sweet and the biscuit base is a little salty, feel the tranquility when they melt and mix in your mouth.
• Notes:
• You can prepare the toffee 1 day before hand to shorten the preparation time, so that you don't have to wait for it to boil and cool down while making the pie.
• Since my husband doesn't like sweet dessert, I adjusted the recipe to reduce the toffee and increase the biscuit crumbs. If you like it sweet, add more toffee to your banoffee pie.

BANANA TOFFEE PIE

Steps:

• Remove the label from the sweetened condensed milk and submerge, unopened, in a pot of water.
• Cover and boil for 2.5 hours. Be sure to keep the can covered with water the entire time.
• Cut up the banana and lay in the crust.
• Open can of condensed milk and gently stir contents with a knife until smooth.
• Pour over bananas.
• Whip cold whipping cream with vanilla with an electric mixer on high until whipped.
• Spread the whip cream over toffee.
• Shave chocolate over pie.
• Place in the freezer for 1 hour before serving.

CLINTON KELLY'S NO-BAKE BANANA TOFFEE PIE WITH PRETZEL CRUST

Steps:

• This might be confusing at first, but DON'T open your can of sweetened condensed milk for this step! To make the dulce de leche, fill a large pot with a lid with enough water to cover the unopened can of condensed milk by two inches
• Remove the can from the pot and remove the paper label
• Bring the water to a boil
• Using tongs, gently lower the unopened can into the boiling water and immediately reduce heat to a low simmer
• Cover and let cook for 2½ hours
• Carefully remove the can with tongs and let the contents cool to room temperature
• Meanwhile, make the pretzel crust: In the bowl of a food processor, combine pretzels and brown sugar and process until mixture reaches the consistency of sand
• (This can also be done with a plastic bag and rolling pin
• ) Stir in the melted butter, then press into the bottom of a pie dish and slightly up the sides and refrigerate
• (The crust will be crumbly when served
• If you prefer a crust that stays together, bake the crust at 350˚F for 8 minutes, then cool to room temperature and refrigerate
• ) To assemble the pie, peel and slice bananas about ¼-inch-thick
• Arrange in a double layer atop crust
• Carefully open the can of sweetened condensed milk; it should be a caramel-colored dulce de leche
• Carefully spread the dulce de leche on top of the bananas
• Return pie to refrigerator
• Before serving, whip heavy cream, sugar and vanilla to soft peak stage and carefully spread on top of the pie
• Using a vegetable peeler or a cheese grater, shave some dark chocolate on top
• Serve immediately