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总时间
1小时10分钟(+ 2小时20 minutes for chilling)
With just-ripe-enough bananas, bittersweet toffee, and heaps of whipped cream, this classic British dessert deserves a place at your table. Many recipes call for canned dulce de leche, but our filling relies on a chewy homemade caramel sauce, which adds a smoky allure and intensity that you won’t get otherwise. Combining burnt sugar with butter, then stirring in store-bought sweetened condensed milk, creates an eye-rollingly-good pie filling that cuts cleanly into beautiful slices. We also tossed in a layer of salted nuts (peanuts or cashews), which gives the toffee a PayDay candy bar vibe; you can leave them out if you prefer.
Sturdydigestive biscuitsmake the traditional cookie crust for this cream pie, but plain oldgraham crackersare a ready substitute. Use afood processorto ensure the crackers are crushed to fine crumbs, then pulse in melted butter and a bit of sugar. The sugar melts during the pie crust’s quick bake, helping hold the graham cracker crumbs together. (If you must use a rolling pin to crush the grahams, know that doing so will result in larger, more irregular pieces that are more likely to crumble when sliced—not a deal-breaker but not ideal.)
Choose ripe bananas that are fully yellow, maybe with a brown speckle or two. Steer clear of fruit with hints of green (too starchy) or with too many spots (too mushy). As for the crowning glory, the addition of sour cream andinstant vanilla pudding mixeasily transforms a puddle of cold heavy cream into a flavorful cloud, its texture almost like whipped cheesecake. Aim for firm peaks (just shy of stiff peaks). Homemade whipped cream provides enough drama in this banoffee pie recipe, but should you want a few dark chocolate shavings (made with a Y-peeler and a bar of chocolate), a dusting of cocoa powder, or more sliced bananas perched atop the cream, all make for a fine garnish.
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What you’ll need
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Electric Mixer
$40 At Amazon
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Food Processor
$63 At Amazon
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Offset Spatula
$12 At Amazon
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9" Metal Pie Pan
$19 $15 At Amazon
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Spatula
$12.99 At Amazon
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Medium Saucepan
$39 At Amazon
Ingredients
6–8 servings
Crust
Filling and Assembly
Crust
Step 1
Place a rack in lower third of oven and preheat to 350°. Crumble9 graham cracker sheets (140 g)into food processor; add1 Tbsp. granulated sugarand1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltand process until crackers are very finely ground. Add5 Tbsp. unsalted butter, melted, slightly cooled, and1 tsp. vanilla bean paste or vanilla extractand pulse until the texture of wet sand.
Step 2
Remove lid and blade from processor and mix crumbs with your hand or a rubber spatula to ensure there are no unevenly mixed crumbs.
Step 3
Transfer crumb mixture to a standard 9"-diameter metal or glass pie plate and press firmly and evenly up sides and across bottom with a flat-bottomed measuring cup (building the sides first, then smoothing the bottom will make for a more even crust). Chill crust in the refrigerator 20 minutes (or, if you are short on time, in the freezer 10 minutes).
Step 4
Place pie dish on a rimmed baking sheet if desired; bake crust until a deeper golden brown, 15–18 minutes. Let cool.
Do Ahead:Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
Filling and Assembly
Step 5
Scatter½ cup coarsely chopped honey-roasted peanuts or salted roasted cashewsin an even layer over crust and set aside.
Step 6
Combine½ cup (100 g) granulated sugarand ¼ cup water in a medium saucepan, cover, and heat over medium (no need to stir) until sugar is dissolved and syrup is boiling, 4–7 minutes. Uncover and continue to cook syrup, stirring or swirling occasionally, until a deep brown color (you want caramel to be similar in color to the baked graham cracker crust), 10–15 minutes.
Step 7
Remove pan from heat; immediately add4 Tbsp. unsalted butter, cut into pieces, room temperature, to caramel (be careful as mixture will foam vigorously). Using a heatproof rubber spatula, preferably one with a long handle if you’ve got it, stir vigorously until butter is melted (caramel may look broken or curdled at this point). Add½ cup sweetened condensed milkand1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltand stir until combined and smooth. Pour warm caramel over reserved nuts in crust, pushing carefully into an even layer with spatula as needed.
Step 8
Peel and slice4–5 large ripe but firm bananasinto ½"-thick rounds. Starting at the crust’s edges and working your way in, arrange over caramel (it’s okay if it is still slightly warm) in concentric, slightly overlapping rings. Chill pie while you make the topping.
Step 9
Using an electric mixer or stand mixer fitted with the whisk attachment, beat1¼ cups heavy cream,½ cup sour cream,2 Tbsp. vanilla instant pudding mix,1 tsp. vanilla bean paste or vanilla extract, remaining¼ cup (50 g) granulated sugar, and remaining1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltin a medium bowl until firm peaks form, about 5 minutes.
Step 10
Using a small offset spatula, spread whipped cream mixture over pie, making sure to cover bananas completely and swirling to create dramatic peaks and swoops. Chill, uncovered, until caramel is set and pie is very cold, at least 2 hours and up to 4 hours.
