This recipe for a simple banana and toffee pie comes from Gail Simmons. (Feel free to go rogue with your pie crust. Use your favorite, or use a different kind of cookie or graham cracker -- we've even had success making a gluten-free crust with Annie's gluten-free bunny cookies.) —Food52
chocolate wafer cookies, broken into pieces
Pinch of salt
stick unsalted butter, melted
2 to 4 ounces
In This Recipe
Remove the labels from the can of sweetened condensed milk and place on the bottom of a large stockpot. Fill the pot with water, completely covering the can, then cover the pot and bring to a boil over high heat. When the water is boiling, reduce the heat to low and simmer for 3 hours, keeping the pot covered. Be sure to frequently check the water level -- the can should be covered by water at all times. If left to boil dry, the can may explode. Remove the can from the water and allow to cool completely at room temperature before opening.
In a food processor, pulse the cookies until fine. Transfer to a bowl and whisk in the sugar and salt. Add the melted butter and stir until coated. Press the crumbs into the bottom of a 9-inch pie plate and up the sides. Refrigerate the crust until firm, about 30 minutes.
When the crust is chilled, remove from the refrigerator and spread the cooled toffee over the base of the pie crust. In a food processor, pulse the peanuts just until roughly chopped. Sprinkle the peanuts evenly over the layer of toffee, reserving about one tablespoon. Peel and slice the bananas into 1/4-inch thick rounds, then arrange on top of the toffee.
In a large mixing bowl, whip the cream until it holds barley stiff peaks. Spoon the whipped cream evenly over the bananas. With a vegetable peeler, shave some chocolate over the whipped cream and then sprinkle the reserved chopped peanuts over the top of the pie. Serve immediately.