This pie represents all that is well and good in the world (…of pie). It’s delicious, an absolute crowd-pleaser, and a snap to make. I always call it my “banana cream pie,” but the real star here is the layer of toffee, so maybe I should start calling it my “toffee n stuff” pie.
1 stick of melted butter
About 1.5 sleeves of graham crackers
1 stick of butter
.5 cup dark brown sugar
1 (14oz) can of condensed milk
1 pint heavy cream
Crush the graham crackers (I just put ’em in a ziploc and smash ’em but I guess you can use a food processor) and add the melted butter to form the crust. Press it into a springform pan and up the sides a little. Chill the crust in the fridge for about an hour.
Meanwhile, make the filling. Melt the butter in a saucepan and stir in the brown sugar over low heat until melted. Add the can of condensed milk, bring to a boil while stirring until the toffee darkens (a few minutes). Pour into your chilled crust and chill pie for another hour.
When you’re ready to serve, slice your bananas and top the pie, then whip up the cream (I don’t add anything because the pie is already quite sweet) and liberally plop on top of the whole pie.
ok so it’s not much to look at but you can just thank me later.