Cook Time : 20 minutes
Prep Time : 30 minutes
Servings : 8
This is the ultimate hybrid: a combination of banana and toffee in once incredible pie.
Technique tip: The crust and toffee sauce can be prepared up to 4 hours ahead, covered separately. Refrigerate the crust and keep the sauce at room temperature.
- 9 ounces graham crackers
- 8 to 10 tablespoons butter, melted
- Toffee Sauce
- 1/2 cup packed dark brown sugar
- One 14-ounce can sweetened condensed milk
- 8 tablespoons (1 stick) butter
- 1¼ cups heavy cream
- 5 small ripe bananas (about 1½ pounds total)
For the crust:
- Line the bottom of a 9-inch springform pan with parchment paper.
- Chop the graham crackers in a food processor until they are finely ground. Pour 8 tablespoons of the melted butter over the crumbs and process to blend well. Add enough of the remaining 2 tablespoons butter to form a crumb mixture that sticks together when pressed.
- Press the crumb mixture over the bottom and 1½ inches up the sides of the springform pan. Refrigerate.
For the toffee sauce:
- Combine the brown sugar and 3 tablespoons water in a medium-size heavy saucepan. Stir over medium heat until the sugar dissolves. Raise the heat and boil without stirring, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, until the syrup is a deep amber color, about 5 minutes.
- Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.
- Remove the toffee sauce from the heat, and spread 1 cup of the sauce over the prepared crust. Refrigerate for about 1 hour or until the toffee is semi-firm. Keep the remaining toffee sauce at room temperature.
For the filling :
- Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form.
- Slice 3 of the bananas into very thin discs. Fold the sliced bananas into the softly whipped cream, and spoon the filling into the prepared pie crust. Slice the remaining 2 bananas, and arrange the slices decoratively over the pie.
- Rewarm the remaining toffee sauce gently over low heat. Drizzle some of the sauce decoratively over the pie (if the sauce has thickened too much to drizzle, stir a few tablespoons of milk into it).
Cut the pie into wedges, and transfer them to plates. Drizzle each pie wedge with more sauce, and serve.