Have I mentioned that I like pie? Sheana texted me to say that my incessant talk about the Pineapple Cream Pie (check out my Guessipe) and Long-Chee Pie (check out my Guessipe) that my cousin and I made for Chinese New Year had inspired her to buy pie crusts during her last trip to the grocery store. Would I be interested in coming over to make Banoffee Pie? Why yes,  yes I would. I’m pretty sure our shared love of pie is one of the reasons we are such good friends.

Banoffee Pie is a common English dessert made with toffee, bananas, and whipped cream. I’d never made it before, but am always ready to add another pie to my repertoire. Bonus points for this one because it is so simple! First, we baked a pie crust (we used store-bought, but props to you if you make your own!).

While the pie crust was baking, we made toffee. A big part of my fascination with this pie was that Sheana had told me the toffee could be made by boiling unopened cans of condensed milk in a pot of water. This sounds like a wonder of science to me, and I couldn’t wait to try it. Unfortunately, it takes 3 hours of simmering, and if you’ve been following me at all you know that’s simply too long for me to wait to eat pie. We poured our condensed milk out of the can, combined it with butter and brown sugar, and heated it on the stove for 20 minutes. Once it had thickened into the toffee, we spread it in the baked crust.

Next came a layer of sliced bananas.

And a layer of freshly whipped cream.

We topped with dark chocolate shavings for a pretty finish.

Then immediately cut into it and devoured two slices. It’s so gratifying to make a pie that you can dig into the second you’re done assembling it! I will be trying to make toffee in an unopened condensed milk can in the future – apparently once you make it, it will keep in the unopened can so you have it ready  for whenever you might need it. That would make this an even quicker pie.