Banoffee Pie

I cooked the cans of condensed milk submerged under water in a pressure cooker based on a dulce de leche recipe. Recommended time is 30 mins after you achieve pressure. Mine may have been a little longer. The dulce de leche/ toffee was almost not sweet enough. I'm not sure why. And the whipped cream overpowered the pie.

• yoshimura

• Brooklyn, NY

• 11/30/2015

I love this pie! Traditional or not, it's delish and I've made it many times (mostly with a regular pie crust).

• bonvivant64

• Cleveland, OH

• 10/12/2014

I got the recipe for this long before it's supposed to have been invented. I was in Arkansas over Thanksgiving holiday in 1968, and a cousin of mine was making it. I've been making it ever since. I know the year was right because I was a senior in high school and I graduated in 1969. I open both ends of the can of sweetened condensed milk, push out the block of caramel, and slice it, layering it with bananas and whipped cream. I've also heard of people using strawberries. I learned the hard way about watching the pot of water. We had to repaint the kitchen. Now, I use a deep stockpot so the water can't boil away.

• JodiH

• Cedar Hill, TX

• 7/24/2014

I have always had success with Epicurious recipes . . . but alas, this was my first failure. This method of making toffee is seriously flawed. Mine turned out a thick, curdled mess and had I kept it in the full two hours, it would have been milk chocolate brown. Boo. I am embarrassed to serve this at a dinner party tomorrow, yet I shall, cause I managed to strain out most of the chunks.

• biepicurious

• Montreal, QC

• 2/27/2014

I prefer to use what I've learned is the more traditional crust of crushed digestive biscuits (McVities's) crumbed and made like how you would make a graham cracker crust. And as a personal, non-traditional preference, I like to toss my banana slices in rum before putting them in the pie.

• jj2010

• Montreal, Canada

• 9/3/2013

We did not like this, way too sweet and the toffee is a funny pasty consistency.

• fischietto

• Cleveland

• 7/22/2013

I do mine like A Cook from Philadelphia, except that I use a can opener and make two inch long cuts on opposite sides of the top of the can. That relieves the pressure that will cause the can to explode. You still have to watch the water carefully and cook it on medium heat for hours. You can actually see the color of the condensed milk as the sugars caramelize. In Mexico they sell it in little wooden round boxes and its called Flan. Same condensed milk toffee. I know the Brits cook it in a standard pie crust, but this might be good in graham cracker crust as another poster suggested or even an Oreo crust. Chocolate, toffee and banana with whipped cream on top is about as good a combination as you can get. I wonder how the toffee would taste with a few ounces of bourbon mixed in before cooking. The alcohol would cook off leaving the flavor in the toffee. Hummmmmm.

• The_Brigadier

• West Texas

• 7/5/2013

Or put the two unoppened cans of condensed milk in a saucepan filled with water and boil them for about two hours. Let them cool and open them. Ready!

• Mariaga

• San Jose, Costa Rica

• 7/5/2013

This sounds like something I'd like to make. But there is an even easier and quicker way to make the toffee (aka dulce de leche). Got this from Cooking for Engineers blog --- microwave the condensed milk in a glass bowl. Do 25 second bursts repeatedly until the desired consistency. Watch the milk like a hawk or you'll end up with a sticky mess.

• leahtol

• 6/27/2013

This is a great recipe, but it is so much easier to cook the milk using a double boiler. When you bake, it tends to come out unevenly cooked from the top down. I also use a graham cracker crust instead.

• alober

• Kemah TX

• 8/4/2011

Having been introduced to Banoffee Pie while in London following my friend's funeral, I was instantly in LOVE! We had it 3 more times before we came home, and then I searched high and low for a recipe. Having found this one, I have made it many times. We love it!!! It is sweet, so drink some black coffee with it.

• heesch4

• Wisconsin Dells, WI

• 10/27/2010

Courtesy of my sis-in-law: An easier and tested way of making toffee - just put the condensed milk cans (remove paper label) in pot of water and boil for upto 2 - 21/2 hours - your toffee will come out perfect.

• Anonymous

• PA

• 9/1/2010

Important note on how to make the toffee: Fill the base pan of a double boiler (or a medium saucepan) halfway with water. Bring to a boil and then reduce heat to medium for an active simmer (just shy of a boil). Pour the sweetened condensed milk into the double boilers top insert (or into a stainless-steel bowl that fits snugly on top of the saucepan) and set over the simmering water. Every 45 min., check the water level in the pot and give the milk a stir. Replenish with more hot water as needed. Once the milk has thickened to the consistency of pudding and has turned a rich, dark caramel color, 2-1/2 to 3 hours, remove from the heat, cool, and cover.

• RobynJohnson

• 12/25/2009

这个配方比它应该更甜。第一个, I suggest a graham cracker pie crust. Once the condensed milk has turned to toffee, spread immediately on the pie crust because it is rather thick. Refrigerate until ready to assemble as it is best if eaten right after assembling. Next cut the bananas lengthwise and layers the crescents in the pie shell, you may need to cut a couple in half to fit nicely. Prepare the whipping cream without the brown suger, but use a couple tablespoons of white sugar or confectioners sugar and add a splash of vanilla. Dollop (with a large spoon) the whipped cream over the bananas making nice little peaks and round shapes. Last, sprinkle instant coffee granules on the top of the cream, very lightly and grind it up really fine first. You just want a very subtle coffee taste, barely there and the granules are really strong. That's it! If you make a few minor changes, this is an incredible desert!

• RobynJohnson

• Minneapolis, MN

• 12/25/2009

This was a hit with my guests. I don't like to make dough, so I made a crust with shortbread cookies (couldn't find the digestive cookies).

• Anonymous

• Montreal, QC, Canada

• 5/3/2009