Yes….I went there! Banoffee Pie is one of my all time favourites and what could make it more perfect? Only the most sumptuous and delectable flavour ever created, Nutella. We had some friends over for dinner and I was going through all the recipes I have pinned on Pinterest but just couldn’t find exactly what I was looking for and then it hit me. What I really love about baking is not so much the actual art but more the creativity it allows. There is something just so magical and rewarding in coming up with an incredible combination, specially crafted and designed for someone who you love. And so, I thought about banoffee pie and that I wanted to make something our friends had never tried before but I also thought of how everyone loves Nutella and it seemed like the most natural thing in the world to put the two together. Do not blame me if you make this and can’t stop eating it! I guarantee it will call your name from the fridge every time you walk by too closely. I recommend making it when there are others around so there are not any leftovers to torment you. It really is that good!
1 graham cracker pie shell
2 cans of sweetened condensed milk (you can use the fat-free kind here and it works just as well)
3/4 regular sized jar of Nutella
3 bananas sliced thinly
1/3 cup graham cracker crumbs
cool whip/ whipped cream for topping (optional)
To make the toffee:
Take the labels off the unopened milk cans and place in a large sauce pan of very gently simmering water. Leave for 2 hours and 30 mins. (I was making an extra-large pie so I have three cans in the picture below). The cans should remain completely immersed so you will need to top off the water every 40 mins or so as some of it will evaporate.
Take the cans out of the hot water using tongs and place into a bowl with ice water. DO NOT OPEN THE CANS UNTIL THEY HAVE COOLED OR YOU THEY WILL EXPLODE HOT TOFFEE ONTO YOUR HANDS. Leave them in the cold water for about 30 minutes or until cool to the touch. Shake the cans before opening to make sure they have cooled all the way through, empty into a bowl and stir with a fork until the toffee is a smooth consistency.
Assembling the pie:
Coat the pie crust with a single layer of banana slices, going about 1/2 the way up the sides of the shell too.
Then place a layer of the molten toffee until the bananas on the bottom are covered.
Empty the Nutella into a bowl and microwave on 50% for 1 minute. Stir and then microwave on 50% again for another 30 seconds. The Nutella should be a smooth ‘pour-able’ consistency so it spreads smoothly. Pour all the Nutella on top of the toffee and then cover with a decent layer of graham cracker crumbs.
Place another layer of sliced bananas and then finally the remainder of the toffee. Put the pie in the fridge overnight.
It needs this time to set otherwise when you slice a piece, all the toffee will just run out into the empty space.
Serve straight from the fridge and add cool whip/ whipped cream if you prefer.