Fantastic pie! I made this for a neighborhood gathering, and there wasn't a crumb left over. Even the men gave it fantastic reviews! The toffee looks strange when it comes out of the oven (more like a custard consistency), but I stirred it, put it in the fridge, then completed the pie and it wasn't an issue. I used a 9" cheesecake mold/pan, and changed up the recipe slightly. Used 1 1/2 cans FAT-FREE sweetened condensed milk in the pie, (took the leftover and mixed it with coconut, chocolate chips and corn flakes for the kids ----yummy!), used 4 cups graham crackers with 4 TB Butter instead. It came out more like a pie than a tart, but was better for me because it actually served 20! Huge hit! Will definitely make it again!
From EatingWell: March/April 2013
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.
3 Reviews for Banoffee Pie
A quick and easy pie to bake and construct. It does not hold up well at room temperature for very long although it's so tasty that this may not be an issue. To the previous reviewer you can buy dulce de leche already canned (e.g. Eagle Brand) or I cook the condensed milk in the can in a pressure cooker for about 15 minutes. Cool down time is substantial because the can will stay pressurized even after the cooker has cooled. I'll generally cook it then leave it overnight before opening it the next day and assemble about an hour before serving to let it sit in the fridge before adding the whip creme. It will soften up after it's been served if it sits a while.
I was suspicious of the long baking time for the condensed milk, and with just reason. I checked it after an hour and the pan was dry, so I added more water. The milk was caramel colored after 75 min, but a pudding type consistency. Perhaps I should have cooked longer or burned it? Either way, the toffee wouldn't spread in the crust and I needed to throw the dish out. Disappointing! I'm anxious to see if other people had better results.