Banoffee Pie

Name: Banoffee Pie
Ingredients: 2 cups canned sweetened condensed milk (21 ounces); 1 (9-inch) round of refrigerated pie dough (from 15-ounce package); 3 large bananas; 1 1/2 cups chilled heavy cream; 1 tablespoon packed light brown sugar; Special equipment: a 9-inch pie plate (preferably deep dish)

6 ingredients

11 steps

Ingredients

2 cups canned sweetened condensed milk (21 ounces)
1 (9-inch) round of refrigerated pie dough (from 15-ounce package)
3 large bananas
1 1/2 cups chilled heavy cream
1 tablespoon packed light brown sugar
Special equipment: a 9-inch pie plate (preferably deep dish)

Directions

1

Put oven rack in middle position and preheat oven to 425F.
2

Pour condensed milk into pie plate and stir in a generous pinch of salt.
3

Cover pie plate with foil and crimp foil tightly around rim.
4

Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water.
5

Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours.
6

Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.
7

While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions.
8

Cool piecrust completely in pan on a rack, about 20 minutes.
9

Spread toffee evenly in crust, and chill, uncovered, 15 minutes.
10

Cut bananas into 1/4-inch-thick slices and pile over toffee.
11

Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.