Recipe Index

Ingredients

• 9 graham cracker sheets (5 oz)
• 1 Tbsp. granulated sugar
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 5 Tbsp. unsalted butter, melted, slightly cooled
• 1 tsp. vanilla bean paste or vanilla extract
• ½ cup coarsely chopped honey-roasted peanuts or salted roasted cashews
• ¾ cup granulated sugar, divided
• 4 Tbsp. unsalted butter, cut into pieces, room temperature
• ½ cup sweetened condensed milk
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
• 4–5 large ripe but firm bananas
• 1¼ cups heavy cream
• ½ cup sour cream
• 2 Tbsp. vanilla instant pudding mix
• 1 tsp. vanilla bean paste or vanilla extract

Method

1. Heat the oven to 350 degrees with a rack in the lower third, process the graham cracker sheets with the tablespoon of granulated sugar and the first teaspoon of salt to fine crumbs, and pulse in the melted butter and vanilla until the crumbs look like wet sand.
2. Mix the crumb mixture by hand to catch any uneven patches, then press it firmly up the sides and across the bottom of a standard 9-inch pie plate with a flat-bottomed measuring cup.
3. Chill the crust for 20 minutes in the refrigerator, or 10 minutes in the freezer, then bake it for 15 to 18 minutes until deeper golden brown and let it cool.
4. Scatter the chopped honey-roasted peanuts or salted roasted cashews in an even layer over the cooled crust.
5. Heat 1/2 cup of the granulated sugar with 1/4 cup water, covered and without stirring, for 4 to 7 minutes until dissolved and boiling, then uncover and cook the syrup for 10 to 15 minutes until it turns deep brown.
6. Take the caramel off the heat, stir in the room temperature butter pieces vigorously as the mixture foams, then stir in the sweetened condensed milk and 1 teaspoon of the salt until smooth, and pour the warm caramel over the nuts in the crust.
7. Peel the ripe but firm bananas, slice them into 1/2-inch rounds, and arrange the slices over the caramel in concentric, slightly overlapping rings starting at the edges, then chill the pie while you make the topping.
8. Beat the heavy cream with the sour cream, vanilla instant pudding mix, vanilla, the remaining 1/4 cup sugar and the remaining salt for about 5 minutes, until the topping holds firm peaks.
9. Spread the whipped topping over the bananas with a small offset spatula, covering them completely and swirling peaks into the surface, and chill the banoffee pie uncovered for at least 2 hours until the caramel is set and the pie is very cold.

Total: 1 hour and 10 minutes (plus 2 hours and 20 minutes for chilling)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data