I have a go-to dessert that I like to make, and every time I do I get asked for the recipe.
Now the thing is, I don’t use a recipe. But… you don’t have to either!
Proportions are totally up to your tastes, and you can change it up every time you make it, but here are the basics of my one of my favorites, Banoffee Pie!
I apologize for the pictures. I waited too long, and the majority of the pie was consumed by the time I got out the camera!
2 cups crumbs- classic graham crackers work, digestive biscuits are more commonly used, HobNobs are my absolute favorite if you can get a hold of them.
6 tablespoons melted butter
If you feel inclined, add ½ tsp of cinnamon or nutmeg
2 cans sweetened condensed milk
3(ish) bananas (Sometimes some banana slices end up getting eaten during this process. That’s just a necessary sacrifice.)
2 cups heavy cream
1 tsp almond extract
Handful of chocolate chips or shavings. I like to use mini dark chocolate chips.
Let’s start with the sweetened condensed milk. You can do this step a month in advance, or a day, or do it the day of if you have the time. Remove the labels. You are going to place your unopened cans of sweetened condensed milk into a big pot of boiling water and boil for 2.5 hours.
Make sure they stayed covered in water the whole time, or else they will EXPLODE. (Just picture that for a moment.) After 2.5 hours, remove and allow to cool before opening.
Combine crust ingredients well and press into 9 inch pie pan or a 9x13. Bake at 375° F for 10 minutes, and then allow to cool.
Cut your bananas into coins and scatter them in your cooled crust.
Open your cans of sweetened condensed milk, which are (magically!) now toffee. Stir them well and pour over the bananas until they are covered. I usually only use a can and a half, leaving half of a can of toffee for other delicious uses.
Whip your two cups heavy cream and extract with a hand mixer or food processor until cream forms fluffy peaks. Dollop evenly over your pie, or spread with spatula. Sprinkle your chocolate on top.