This week I made a pie for my Aunt Debbie. It was her birthday! She’s the aunt who is always up for a good practical joke, who LOVES the Beach Boys, and who is really proud of her Girl Scout heritage. Yes, she will stop and sing one of her Girl Scout campfire songs for you at the drop of a hat. “Oh I wish I was a little bar of soap! Oooohhhh, I wish I was a little bar of soap! I’d go slidey slidey slidey over everybody’s hidey, oh I wish I was a little bar of soap!” There are many more verses to this song, but I’ll leave it at that. She’s a lot of fun, and the pie I made for her has kind of a funny name.

Have you ever heard of Banoffee pie? Maybe you are familiar with it, but I wasn’t until a few days ago. Ban- for banana, and -offee for toffee. Banoffee. Apparently this pie is pretty common in the United Kingdom, and other parts of the world, but it has yet to make a big mark here in the good ol’ USA. Ladies and gentlemen, consider this your formal introduction…

Banoffee Pie


for the crust:
9 oz. of graham crackers, crushed into fine crumbs
1/2 cup butter
1/8 cup sugar
1/4 tsp. salt
1/4 tsp. cinnamon
for the filling:
1/2 cup butter
1/2 cup brown sugar
1 14 oz. can of sweetened condensed milk
3 bananas
1 container of cool whip


Place the crushed graham crackers into a mixing bowl and add the sugar, salt and cinnamon and stir it all together.  Melt the butter and pour it over the graham cracker mixture. Mix well. Press into the bottom and sides of the pie plate and bake at 350 degrees for 10 minutes.
In a medium heavy bottomed sauce pan, melt the 1/2 cup of butter. Add 1/2 cup of brown sugar and cook until bubbling, stirring frequently. Add the condensed milk and continue cooking until bubbly and thick. You just made toffee! Pour into the bottom of the graham cracker crust and spread it evenly. Refrigerate until cool. Slice the bananas and arrange them on top of the cooled toffee layer, and then top the pie with the whipped cream. Refrigerate until ready to serve.

 :: Carrie ::