A delicious graham cracker crust topped with smooth toffee, banana slices, and freshly whipped cream.
prep time 25mins
cook time 7mins
Chill time 2hrs
total time 32mins
author: Salt & Baker
1 1/2cupsgraham cracker crumbs(about 11 full crackers crushed)
6 tablespoonsunsalted buttermelted
1 1/2tablespoonsgranulated sugar
1/2cupdark brown sugarpacked
114 ozcan sweetened condensed milk
1 1/2cupsheavy cream
chocolate shavings, swirls, or sprinkles for topping
Preheat the oven to 350°F. Set the oven rack to the middle position of the oven.
In a medium size bowl combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix to combine.
Spread the graham cracker crumbs into a 9 inch pie plate or tart dish*. Press the crumbs evenly up the sides and along the bottom of the dish. Bake for 7-8 minutes. Remove the crust from the oven and allow it to cool completely.
To make the filling, add the butter and brown sugar in a saucepan. Stir over medium low heat until melted. Add the sweetened condensed milk and stir continuously. Bring to a boil and boil for 3-4 minutes or until the mixture darkens in color and thickens. Remove from heat and pour over the crust.
Chill the crust and toffee for 2 hours or until firm.
Whip the cream and powdered sugar until stiff peaks form.
Place the sliced bananas overtop the toffee. Spread the whipped cream overtop of the banana slices.
Sprinkle with chocolate curls, chocolate sprinkles, or chocolate syrup if desired.
Pie must be stored in the refrigerator. Will keep for 2-3 days.
Adapted from Recipe CriticUse a tart dish with a removable bottom.