Name: Banoffee Pie with Toffee & Sea Salt Crumble
Ingredients: 2 – 14 oz. cans sweetened condensed milk; 1 1/2 cups finely ground graham cracker crumbs; 10 Tbsp. butter, melted; 1 pint heavy whipping cream; 8 bananas, sliced; 1 tsp. vanilla; crushed candy bar

Ingredients

Scale

2 – 14 oz. cans sweetened condensed milk
1 1/2 cups finely ground graham cracker crumbs
10 Tbsp. butter, melted
1 pint heavy whipping cream
8 bananas, sliced
1 tsp. vanilla
crushed candy bar

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Instructions

In a large pot place the two cans of condensed milk and cover with water (by at least an inch).
Bring to a boil and continue boiling for three hours making sure the water never falls below the height of the cans. It should stay higher than the cans by at least an inch at all times.
In the meantime, prepare the crust. Combine graham cracker crumbs with melted butter.
Pour crumbs into pie plate and press to form your crust.
Place crust in refrigerator until you’re ready to fill, at least an hour.
Prepare whipped cream by combining the heavy cream with vanilla and whisk until soft peaks are formed.
Slice seven bananas and add them to the prepared whipped cream and stir.
When condensed milk is finished, remove from water and let cool.
Pour toffee into chilled pie crust.
Top with banana studded whipped cream.
Just before serving top with sliced banana and sprinkle crushed candy bar over top.
Serve.