beloved desert ever...
it for St. Patricks Day!
banoffee (banana + toffee)
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1 cup butter
- 1/2 cup turbinado sugar
- 3 Tsp. ground ginger
- 1 (14-oz.) can sweetened condensed milk
- 2 bananas, sliced
- 2 cups whipping cream
For crust: Mix graham cracker crumbs, sugar, melted butter, and ginger until well blended. Press mixture into a nine-inch pie plate and cool in refrigerator.
For filling: In a saucepan, boil an unopened can of sweetened condensed milk (not evaporated milk!) in water for three hours. Monitor closely to make sure there is always water in the pan. Remove can from heat and let cool 10 to 15 minutes. Open can and pour toffee into pie crust. Allow to cool.
Slice bananas over toffee.
Whip the two cups of cream and spoon on top of bananas. Refrigerate before serving.
Other idea's for making the carmel click here
or buy it at a import store or section.
Nestle sells cans of the Dulce de leche that they have already 'cooked' - usually from Chile. Also there are cans of Dulce from Argentina, and even squirt bottles of Mexican 'cajeta' (their goat milk version).
Please let me know if you make it and how you like it!!