Banoffee Pie

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 2 tablespoons sugar
• 1 can (14 ounces) sweetened condensed milk
• 4 ripe bananas
• 2 tablespoons lemon juice
• 2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
3. Press mixture firmly into a 9-inch pie dish.
4. Bake for 8-10 minutes until golden. Allow to cool completely.
5. Boil the can of sweetened condensed milk in water for 2-3 hours to make toffee (keep covered with water). Cool completely before opening.
6. Spread the toffee over the cooled crust.
7. Slice bananas and toss with lemon juice to prevent browning.
8. Arrange banana slices over the toffee layer.
9. Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
10. Spread or pipe whipped cream over the bananas.
11. Dust with cocoa powder just before serving.
12. Refrigerate until ready to serve.

Notes

• Boiling the condensed milk can be dangerous; alternatively, use store-bought dulce de leche for convenience and safety.
• Assemble the pie no more than 2 hours before serving to keep the crust crisp and bananas fresh.
• Use firm, slightly underripe bananas to prevent mushiness.
• Store leftover pie covered in the refrigerator for up to 2 days.
• A 9-inch pie dish and an electric mixer are helpful tools for this recipe.