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Banoffee Pie

March/April 2013

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Love bananas, toffee and whipped cream? Then you’ve got to try this healthy Banoffee Pie recipe—a healthier version of one of Great Britain’s sweetest desserts. It is made with layers of toffee, bananas and whipped cream. Our healthier Banoffee Pie recipe has half the calories, over 65 percent less saturated fat and 40 percent less sugar than the original—but all of the amazing flavor.


Banoffee Pie

Makes: 8 servings

Active Time:

Total Time:

Ingredients

Crust

  • 1 cup graham cracker crumbs (see Tip)
  • 3 tablespoons butter, melted

Filling

  • 1 14-ounce can nonfat sweetened condensed milk
  • Pinch of salt
  • 4 medium ripe but firm bananas, sliced, divided
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Preparation

  1. To prepare crust: Preheat oven to 350°F. Coat a 9-inch tart pan (with removable bottom) with cooking spray.
  2. Blend graham cracker crumbs and butter in a medium bowl with your fingers until well combined. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
  3. To prepare filling: Increase oven temperature to 425°. Put a kettle of water on to boil.
  4. Pour condensed milk into a glass or ceramic pie pan. Stir in salt. Tightly cover the pan with foil and place in a large roasting pan. Carefully pour 1 inch of boiling water into the roasting pan and place in the oven. Bake until the condensed milk is thickened, sticky and caramel in color, about 1 3/4 hours. Check about halfway through and add more boiling water if the level is low.
  5. Reserve 2 tablespoons of the condensed-milk toffee in a small bowl. While it’s still warm, dollop the remaining toffee onto the crust (it will be sticky and a little lumpy); gently spread to cover the bottom. Cover and refrigerate the reserved toffee and the pie until chilled, about 1 hour. (If making ahead, after 1 hour loosely cover and refrigerate for up to 1 day.)
  6. Remove the pie from the refrigerator and arrange 3 of the sliced bananas over the toffee.
  7. Beat cream in a bowl with an electric mixer on medium speed until soft peaks form. Add vanilla; beat until stiff. Spread the whipped cream over the pie, leaving a 1-inch border around the edge. Garnish with the remaining banana. Stir 1 teaspoon water into the reserved toffee until smooth and drizzle over the pie. Remove the pan sides before cutting. Serve immediately.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 5 and refrigerate for up to 1 day. Finish Steps 6-7 just before serving. | Equipment: 9-inch tart pan with removable bottom
  • To make graham cracker crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You’ll need 6 to 7 whole graham crackers, depending on brand, to make 1 cup of crumbs.)

Nutrition

Per serving: 328 calories; 11 g fat (6 g sat, 3 g mono); 38 mg cholesterol; 53 g carbohydrates; 29 g added sugars; 6 g protein; 2 g fiber; 126 mg sodium; 708 mg potassium.

Nutrition Bonus: Potassium (21% daily value)

Carbohydrate Servings: 3 1/2

Exchanges: 1/2 starch, 2 other carbohydrates, 1 fruit, 1 fat


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