Banoffee Pie

Before I left to go home for the holidays, I made my roommate her favorite dessert. Here's what you need to understand... I don't like making desserts I've never made before. It scares the heck out me. I can modify and I can make things up, but to make something I am not the least bit familiar with is not my forte.

Now, there are only two reasons why I decided to rise up to the challenge. #1 Naomi was having a hard week and this was her favorite dessert on the planet. #2 I love that girl to death. So given those two reasons, that's all I can think of what could have possessed me to take on such a task.

Granted, the recipe wasn't all that bad to make, in fact it was fairly easy. It's the fact that 1. I've never made it and 2. she's never made it, that I had no idea how it was supposed to turn out! According to Naomi, it was yummy. I think ok with that.

*P.S. it takes a a little while to make this so I'd recommend watching a movie while this bakes... like The Proposal starring Sandra Bullock and Ryan Reynolds (it's a favorite of mine)

Banoffee Pie (Banana + Toffee)

1 (9 in.) graham cracker crust pie dish

2 (14 oz.) cans sweetened condensed milk

3 large bananas

1 1/2 c whipping cream

1/3 c powdered sugar

1 tsp vanilla extract

Preheat oven to 300 degrees.

Toffee filling:

Pour sweetened condensed milk into 9x12 baking dish. Cover with foil and place into larger poaching pan. Fill poaching pan with water until it reaches halfway up the sides of the baking pan. Bake for 1 1/2 hrs (I told you it was long...better watch The Proposal like I suggested.)

Once filling is cooled, spread half of the filling in the graham cracker pie dish. Cut bananas into thin slices and distribute evenly over the filling. Spread remaining filling over the bananas.

Whipped Cream:

Whip cream, powdered sugar, and vanilla until stiff and spread over the pie. Cool in the refrigerator for 1 hr or until ready to serve.

** Keep in mind the whipped cream takes a few minutes to be fully whipped so keep that beater spinning!

*** This is probably something that is best to make the night before you serve it. Let me tell you it tastes HEAVENLY when you wait for it and it's nice and chilled and... ok I'll stop...