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Banoffee Pie
from the kitchen of Sharmagne Leland-St.John

Crust:
1 1/2 cups pulverized graham crackers
1/3 cup sugar
1/2 cup melted butter
1 cup crushed pecans or walnuts

Filling:
2 (14-ounce) cans sweetened condensed milk
3 large bananas
1 1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
Sprig of fresh mint

Preheat oven to 350 degrees.

To make the crust:
Combine the graham cracker and nut meal, sugar,
and butter in a bowl. Mix well. Place the mixture
a 9-inch pie plate. Bake for 5 to 8 minutes.
Lower the oven to 300 degrees for the toffee filling.

To create toffee filling you will want to caramelize
the sweetened condensed milk. Pour the condensed
milk into a 9 by 12 by 2-inch glass baking dish.
Cover with foil and place dish in a bain marie. Add
water to the bain marie until half way up sides of
the baking dish. Bake for 1 1/2 hours.

Cool both the crust and the toffee filling, spread
half of the toffee filling evenly inside the crust.
Slice the bananas and layer on top of filling. Pour
remaining half of filling over bananas, spreading
evenly. Whip the cream with the confectioner’s
sugar and vanilla and spread on top of toffee filling
and bananas. Add a few sliced bananas on top as a
garnisg with a sprig of mint.


Definition: A bain marie is a utensil and a cooking
technique. One container with food to be cooked is
placed in another, larger pan containing water that
is at the simmering point. This method of cooking
surrounds the food with very gentle heat and is used
for cooking delicate dishes like custards or white
sauces, or melting chocolates and making toffee.
 

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