Banoffi Pie

Boil unopened cans of condensed milk for 4 hours before use. Allow to cool completely before using. They will keep in your cupboard indefinitely so you can do several at once to ensure you always have this dessert ready to go. To make sure the water is always covering the cans, a top up will be required throughout this process.

Prepare graham cracker crust according to package instructions or remove a store-bought one from its package. How big you make the pie is up to you so you can make a very large base or one that is just 8 inches if you like.

Open the can(s) of condensed milk and spoon out contents into a bowl. The liquid will have turned into a thick toffee-like consistency from the boiling. Mix until it is spreadable and smooth it onto the pie crust, covering the base completely.

Next, slice the banana down the middle, lengthwise, and place on top of the toffee. Do this until the entire toffee layer is covered in banana.

Now, add your sugar to your cream and whip until stiff peaks form. Spread on top of the bananas to your desired thickness and top with shaved chocolate if you like that sort of thing. I’m usually in too much of a hurry to eat this that I leave out the chocolate layer.

It’s a very rich dessert so start with small slices and work your way up!