Banoffee Pie is AMAZING! Bananas and toffee sandwiched between a graham cracker crust and pillowy clouds of whipped cream is just TOO SCRUMPTIOUS! You may devour the entire pie in one go it's that good!
Submerge the can of sweetened condensed milk in a large and deep stock pot. Add plenty of water (never allow the can to be out of water). Bring to the boil, then reduce to a simmer for 2.5 hrs. Every so often check to make sure that the can is still submerged. If it's not, then top up with water. After 2.5 hrs, carefully remove the hot can using tongs and place on the side to cool. Allow to completely cool before opening! (Very important.)
Graham Cracker Crust
Make the graham cracker crust by finely crushing the graham crackers. An easy way to do this is to add to your blender or food processor. Blend or process until you achieve fine crumbs. Add 6 tbsps of melted butter, and stir to completely incorporate.
Press the crumb mixture down firmly into the pie pan. You can use a measuring cup to assist you in doing this! Once the crust is made, place in your refrigerator until ready to use.
Whipped Cream Topping
Place heavy cream in a mixing bowl, and add sugar and instant coffee. Whip or beat using an electric hand mixer, until peaks form.
Assemble the Pie!
Layer the cooled toffee onto the graham cracker crust. Top the toffee with sliced bananas, and then place the pillowy clouds of whipped cream on top of the bananas. Now tuck in!!
Feel free to add some chocolate shavings on top of the pie for some extra scrumptiousness! Enjoy one of the finest desserts ever...the Banoffee Pie!