Wednesday, January 18, 2012

Banana Toffee Danger Pie

When I first saw this recipe on pinterest, I thought I have found the ultimate combination for a pie. This pie combines some of my all-time favorite ingredients: toffee, banana, and whipped topping (aka Cool Whip). Being from the South, this pie had never crossed my radar before. Apparently, this pie is more popular up North and overseas - the southern equivalent, I think, is Banana Cream Pie. This is no Banana Cream Pie though.

Now you may be wondering what is the "danger" part of this pie. There actually is a dangerous element to this recipe besides its yummy goodness. Turning the sweetened condensed milk into toffee can be very dangerous if left unsupervised. To make the toffee, place a can of sweetened condensed milk into a large/tall pot of boiling water and let it boil for 2 1/2 hours. If you have any clue about how water goes through it's different phases (ice vs liquid vs vapor), water, by nature, will evaporate as it boils. If the can becomes uncovered in the boiling water, it will EXPLODE. No joke. I read comments on other posts about how people would leave their house while this was cooking (and I don't know why someone to leave a boiling pot of water on the stove and not be at home - that is beyond my comprehension) and come back to a gooey mess requiring kitchen makeovers (i.e. ruined cabinets and repainting walls). So PLEASE heed my warning: DO NOT, UNDER ANY CIRCUMSTANCE, LEAVE THIS UNATTENDED. It's not worth it. I set my kitchen timer to go off every 20 minutes to remind me to go check on it just to make sure. I did have to add water on more than one occasion.

Depending on how "homemade" you want to make this pie will depend on the ingredients needed. I confess, I didn't make a homemade graham crust or the homemade whipped topping - I used the pre-made. Here are the ways to make it from scratch:

Homemade Graham Crust:
  • Refer to my Eggnog Cheesecake Bar recipe and follow steps 1-3. 
  • Use a pie pan instead (and no aluminum foil like I used in that recipe)
  • Bake about 10 minutes, until it is just slightly brown around the edges. Watch it so it won't burn!
  • Let cool before use.
Homemade Whipped Topping:
  • I have read that freezing a large mixing bowl and beaters for about 10 minutes prior to making is a good idea. 
  • Using electric mixer, whip 2 cups whipping cream (heavy cream) until peaks are about to form.
  • Add 2 tsp of vanilla and 2 tbsp confectioner's sugar and beat until stiff peaks form.
  • (Courtesy of Paula from Allrecipes)
Now onto the main show...
  • 3 bananas
  • 1 tin of sweetened condensed milk
  • 2 cups whipped topping, thawed
  • 1 graham cracker crust
  • 1 small bar of chocolate (optional for garnish)

  • Warning: Danger!

    Bring large/tall stock pot of water to boil. Remove the label from the sweetened condensed milk. Place unopened can in boiling water, completely submerged. Cover and boil for 2 1/2 hours. KEEP CAN COVERED and SUBMERGED IN WATER AT ALL TIMES!!!! (see above for details) **This step can be done hours to days to months ahead of time. I went ahead and prepped 2 cans since I was going through the trouble of watching a pot for 2 1/2 hours.

  • Your Toffee
    Take the pot off the stove and allow the can to cool. This will take some time. Don't expect it to cool in 30 minutes - you can place it in the refrigerator or freezer if you need it in the more immediate future. 

  • Once the can has cooled you can start the rest of the pie prep. 
  • Make the crust and whipped topping if you are making from scratch.
  • Bananas Sliced
    Slice bananas and place into pie crust. 

  • Open toffee can and stir with a knife until smooth.
  • Toffee Spread
    Pour toffee onto bananas and smooth.

  • Final Product
    Spread whipped topping over pie.

  • Grate chocolate over top for garnish (optional).
  • Cool in refrigerator for at least one hour to set.
(Courtesy of Brooklyn Limestone's Banoffee "Danger" Pie)

Like what your reading? Share it!


  1. You can lessen the danger of the dulce de leche if you poke 3 holes in the top of the can to let off the steam. Then you can let it simmer for 2-3 hours with the water up to 3/4 of the can full. The top layer will look barely "browned" but once it cools and you take the top off and pour and give it a mix it becomes even and nice.

  2. @Kel - Thanks for the advice! I'll have to try that the next time I make this.

  3. Another option is to put in the crock pot overnight. That way you won't have to worry about the water level.