Banoffee Pie

Seeing as I'm off of sugar 1/2 - 3/4 of the year, I hardly ever make desserts (sorry, Sky). But when I do, they have to be incredible. Banoffee pie is incredible. I first tasted it in London and fell in love instantly. I have no clue why America doesn't have this flavor. So it's rather simple: banana and toffee. Pronounced buh-nof-fee. Ah, incredible.

Pie Crust:
*9 oz. graham crackers - about 1 1/2 packages (or if you happen to have digestives from the UK, that would be even better!)
*1/2 cup butter, melted

Filling:
*1/2 cup brown sugar
*3 tbsp. water
*1 can sweetened condensed milk
*1/2 cup butter
*2-3 bananas
*1 1/4 cups heavy whipping cream

To make crust, blend graham crackers in food processor until finely ground. Pour melted butter over crumbs and process to blend well. The crumbs should stick together when pressed. Press crumbs into a pie pan or springform pan. Put in freezer while you make the filling.

To make toffee filling, put the brown sugar and water into a saucepan over medium heat. Stir until the sugar dissolves. Increase heat and boil without stirring until it has turned a deep amber color, occasionally swirling the pan and brushing down the sides, about 5 minutes.

Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly. Remove toffee sauce and spread into graham cracker crust. Let sit in refrigerator for at least an hour to allow the toffee to become semi-firm.

Right before serving, slice bananas into very thin slices and place on top of semi-firm toffee.

Using an electric mixer, beat the cream in a mixing bowl until thick and very soft billowy peaks form. Spoon on top of banana slices. I also dusted the top with some extra graham cracker crumbs. You could sprinkle with cinnamon as well. Enjoy.

Recipe source: adapted slightly from Curtis Stone (the hot Aussie chef).