Are you looking for a great recipe for banoffee pie? Banoffee pie combines the flavors of banana and toffee in an easy to assemble dessert. Read on to learn how to make Banoffee pie.

Banoffee pie, also called banoffi pie and banoffy pie, was created in 1972 at the Hungry Monk pub in southeast England. The principal ingredient is sweetened condensed milk, which is boiled in the can to create a type of toffee pudding. Although the traditional recipe calls for a pastry crust, you can substitute a graham cracker crust if you prefer. Cooking the toffee is the longest part of the preparation, and that can be done ahead of time.

• This recipe makes one banoffee pie. As it calls for 1 1/2 cans of toffee pudding, you might prefer to make 2 pies at once by doubling the recipe, unless you have other plans for a half can of toffee pudding.

• 1 single pastry pie crust
• 1 1/2 cans of toffee pudding (made from 12 oz cans of sweetened condensed milk)
• 6 ripe bananas
• 1 1/2 cups of heavy cream, whipped and flavored with 1 teaspoon of instant coffee and 1 tablespoon of sugar
• Pinch of ground coffee for garnish

1. Preheat oven to 275 degrees F.
2. Place cans of sweetened condensed milk into a Dutch oven. You may want to make more than you need for the pie, as you can store the cooked pudding for several months.
3. Cover the cans with water and bring to a boil.
4. Cover the Dutch oven, and place in the preheated oven.
5. Bake for 3 1/2 hours.
6. Lift the cans from water with tongs, and allow to cool completely before opening.

1. Spread the toffee pudding over the pie crust.
2. Slice the bananas and arrange them over the toffee.
3. Top with the sweetened whipped cream.
4. Sift the ground coffee over the pie for garnish.