Aileen Anastacio



Banana Toffee Pie
By: Aileen Anastacio
Prep Time 20 minutes  Baking Time 20 minutes  Cooking Time 2 hours (for toffee)

For the toffee
1 can condensed milk, paper label removed

For the crust
10 tablespoons graham cracker crumbs
1/4 cup butter
1/4 cup granulated sugar

For the filling
7 to 8 medium-sized bananas,sliced into 1-inch-thick rounds
1/2 cup toffee
1/2 cup dark chocolate ganache

For the topping
1 cup whipping cream, chilled
1/4 cup confectioners’ sugar
60 grams bittersweet chocolate, shaved

1  Make the toffee: Fill a medium saucepan with water. Bring to a boil, then bring heat to low. Submerge milk can and allow to simmer for 2 hours. Add water occasionally to keep the can completely submerged.

2  Remove can from the water and allow to cool at room temperature before opening, about 2 hours. Transfer toffee to an airtight container and store in the refrigerator until ready to use.

3  Make the crust: Put graham cracker crumbs, butter, and granulated sugar in a bowl. Mix well.

4  Pack the mixture in a tart pan and bake at 350ºF for 15 to 20 minutes. Let it cool to room temperature.

5  Place a layer of bananas over the cooled graham crust. Spoon half of the toffee and half of the ganache over bananas. Repeat the procedure with the remaining filling.

6  Make the icing: Whip cream in the mixer on high speed. When firm enough, gradually add confectioners’ sugar. Whip until stiff peaks form.

7  Top the pie with icing then garnish with shaved chocolate.

8  Refrigerate for at least 1 hour before serving.


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