Combine graham cracker crumbs, sprinkles, salt and
sugar in a large bowl. Whisk until thoroughly
combined and sprinkles are evenly dispersed.
Make a divot in the middle of the graham cracker
mixture and pour in the melted butter. Mix
together using a rubber spatula; turn mixture over
from the bottom of the bowl to the top until all
the crumbs are moistened.
Pour crumbs into an 9 x 2.5-inch spring-form pan;
press tightly and evenly into the bottom and up
the sides of the springform pan. Chill in the
refrigerator until ready for use.
Slice two bananas and place in a medium bowl. Toss
bananas and 1 tbsp. lemon juice together with your
hands or with a large wooden spoon (This will
prevent the bananas from turning brown). Arrange
banana slices in the bottom of the graham crust
and return the pan to the refrigerator.
Combine the butter, brown sugar, condensed milk
and corn syrup in a large non-stick saucepan.
Roughly stir together and place over medium heat.
When butter has melted and sugar has dissolved,
raise heat to medium-high and bring to a bubble.
Be careful because this mixture is sticky and will
bubble and sputter onto your bare hands. Wear an
oven mitt on your stirring hand if possible. Keep
mixture at a gentle bubble for 10 minutes (set a
timer), stirring constantly so the mixture does
not burn. Note- 10 minutes might be too long to
boil the toffee. It should not be so thick that
you can't pour it.
Remove from heat and let cool slightly. Stir well
then pour mixture over bananas in the graham
crust. Chill until set, several hours or
overnight.
Slice remaining two bananas and toss with 1 tbsp.
lemon juice as before; set aside. Whip heavy
cream with an electric hand mixer until slightly
thickened, then gradually add the 1/4 cup sugar.
Whip until stiff.
Place a few banana slices on the top center of the
set pie and then cover with the entire batch of
whipped cream. Place remaining banana slices on
and around the whipped topping and cover entire
pie with chocolate curls or chocolate shavings.
If you have extra chocolate sprinkles from making
the crust, sprinkle over a little of those, too.
Keep uneaten portion chilled.
Notes-
It's important to allow the butter to cool before
adding to the graham cracker crust, especially if
using the chocolate sprinkles. Hot butter will
cause the sprinkles to melt and lose their shape.
Be sure to let the toffee mixture cool down before
pouring it over the bananas. The mixture hot from
the stove-top will cook the bananas and cause them
to weep and your pie will have pockets of liquid.
If you have time constraints or are not ready to
conquer chocolate curls, chocolate shavings can
easily be made with a block of chocolate and a
vegetable peeler. Just place the chocolate on a
plate and scrape the side of the chocolate with a
vegetable peeler until the desired amount is
achieved.
Originally Submitted
4/8/2013
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