Banoffee Pie
Pie Crust
  • 1 stick unsalted butter, melted
  • 1 10-oz package of shortbread biscuits
Toffee Filling
  • 1 stick unsalted butter
  • ½ cup packed light brown sugar
  • 1 14-oz can sweetened condensed milk
  • 3-4 bananas
  • Whipped cream (I used Cool Whip b/c I was lazy...feel free to whip your own!)
  • Chocolate shavings
To make your pie crust:
  1. Place your biscuits in a gallon ziplock bag, seal, and crush with a rolling pin until you have a bag of crumbs. Alternatively, you can puree your biscuits into crumbs in a food processor.
  2. Transfer biscuit crumbs to a medium-sized bowl and stir in melted butter until mixture is uniform and has the texture of wet sand.
  3. Press moistened biscuit crumbs into a 9″-diameter tart pan with a removable bottom.
  4. Press the mixture up the sides of the tart pan with the back of a spoon.
  5. Chill the crust in refrigerator for at least one hour.
To make your toffee:
  1. Melt the butter in a small saucepan over low heat.
  2. Stir in the brown sugar.
  3. Add condensed milk and turn the heat up slightly. Bring the mixture to a boil for a few minutes, stirring continuously.
  4. Your toffee should darken slightly and become thicker/stickier in texture - i.e., less liquid, more viscous.
  5. Pour the filling into the crust.
  6. Cool and chill again for at least one hour until the caramel is firm.
To serve:
  1. Carefully remove your chilled tart from the pan and transfer it to a serving plate.
  2. Slice your bananas and place them in a single, overlapping layer on top of the caramel, starting from the outer edge of the tart.
  3. Spoon whipped cream over the toffee and bananas, sealing the filling in.
  4. Sprinkle the top of the pie with chocolate shavings
Recipe by Just Putzing Around the Kitchen at