Banoffee Pie

1 ½ cups graham cracker crumbs

10 tablespoons butter, softened

1 14oz Can (400ml) sweetened condensed milk

3 bananas

1 ½ cups heavy whipping cream

1/3 cup confectioners’ sugar

1 teaspoon vanilla

hot chocolate powder or cocoa powder for dusting.

1. Preheat oven to 350°F (175°c)

2. Mix graham cracker crumbs and softened butter and press

mixture into 9-inch pie plate. Bake 5 to 8 minutes.

3. Place the Unopened can of condensed milk (do not open

can) in a saucepan and cover with water.

4. Bring the water to a boil, then reduce heat slightly and let

the can boil for 3 hours. IMPORTANT – Don’t even let the

saucepan boil dry. Keep checking on it and add more

water if necessary, to keep can covered with water.

5. Remove can from water carefully and wait a few minutes

before opening can in sink, carefully. The condensed milk

will look like creamy brown caramel.

6. Stir the caramel in the can with a fork to remove any lumps,

then pour into your pie crust and let it cool. When it is

cooled, place in refrigerator until it is very cold.

7. Whip the cream, confectioners’ sugar and vanilla together

and pour half of it over the toffee filling.

8. Slice bananas thinly and place evenly over cream filling.

9. Spread remaining cream evenly over bananas.

10. Dust lightly with cocoa powder.