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Cook Time:35 minsAdditional Time:3 hrs 25 minsTotal Time:4 hrsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:35 minsAdditional Time:3 hrs 25 minsTotal Time:4 hrsServings:8Yield:8 servings
Cook Time:35 mins
Cook Time:
35 mins
Additional Time:3 hrs 25 mins
Additional Time:
3 hrs 25 mins
Total Time:4 hrs
Total Time:
4 hrs
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1 cup graham cracker crumbs (see Tip)3tablespoonsbutter, meltedFilling1 14-ounce can nonfat sweetened condensed milkPinch of salt4medium ripe but firm bananas, sliced, divided½cupheavy cream1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
Crust
1 cup graham cracker crumbs (see Tip)
3tablespoonsbutter, melted
Filling
1 14-ounce can nonfat sweetened condensed milk
Pinch of salt
4medium ripe but firm bananas, sliced, divided
½cupheavy cream
1teaspoonvanilla extract
DirectionsTo prepare crust: Preheat oven to 350 degrees F. Coat a 9-inch tart pan (with removable bottom) with cooking spray.Blend graham cracker crumbs and butter in a medium bowl with your fingers until well combined. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake until lightly browned, about 10 minutes. Cool on a wire rack.To prepare filling: Increase oven temperature to 425 degrees . Put a kettle of water on to boil.Pour condensed milk into a glass or ceramic pie pan. Stir in salt. Tightly cover the pan with foil and place in a large roasting pan. Carefully pour 1 inch of boiling water into the roasting pan and place in the oven. Bake until the condensed milk is thickened, sticky and caramel in color, about 1 3/4 hours. Check about halfway through and add more boiling water if the level is low.Reserve 2 tablespoons of the condensed-milk toffee in a small bowl. While it’s still warm, dollop the remaining toffee onto the crust (it will be sticky and a little lumpy); gently spread to cover the bottom. Cover and refrigerate the reserved toffee and the pie until chilled, about 1 hour. (If making ahead, after 1 hour loosely cover and refrigerate for up to 1 day.)Remove the pie from the refrigerator and arrange 3 of the sliced bananas over the toffee.Beat cream in a bowl with an electric mixer on medium speed until soft peaks form. Add vanilla; beat until stiff. Spread the whipped cream over the pie, leaving a 1-inch border around the edge. Garnish with the remaining banana. Stir 1 teaspoon water into the reserved toffee until smooth and drizzle over the pie. Remove the pan sides before cutting. Serve immediately.TipsMake Ahead Tip: Prepare through Step 5 and refrigerate for up to 1 day. Finish Steps 6-7 just before serving.Equipment: 9-inch tart pan with removable bottomTo make graham cracker crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You’ll need 6 to 7 whole graham crackers, depending on brand, to make 1 cup of crumbs.)Originally appeared: EatingWell Magazine, March/April 2013
Directions
To prepare crust: Preheat oven to 350 degrees F. Coat a 9-inch tart pan (with removable bottom) with cooking spray.Blend graham cracker crumbs and butter in a medium bowl with your fingers until well combined. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake until lightly browned, about 10 minutes. Cool on a wire rack.To prepare filling: Increase oven temperature to 425 degrees . Put a kettle of water on to boil.Pour condensed milk into a glass or ceramic pie pan. Stir in salt. Tightly cover the pan with foil and place in a large roasting pan. Carefully pour 1 inch of boiling water into the roasting pan and place in the oven. Bake until the condensed milk is thickened, sticky and caramel in color, about 1 3/4 hours. Check about halfway through and add more boiling water if the level is low.Reserve 2 tablespoons of the condensed-milk toffee in a small bowl. While it’s still warm, dollop the remaining toffee onto the crust (it will be sticky and a little lumpy); gently spread to cover the bottom. Cover and refrigerate the reserved toffee and the pie until chilled, about 1 hour. (If making ahead, after 1 hour loosely cover and refrigerate for up to 1 day.)Remove the pie from the refrigerator and arrange 3 of the sliced bananas over the toffee.Beat cream in a bowl with an electric mixer on medium speed until soft peaks form. Add vanilla; beat until stiff. Spread the whipped cream over the pie, leaving a 1-inch border around the edge. Garnish with the remaining banana. Stir 1 teaspoon water into the reserved toffee until smooth and drizzle over the pie. Remove the pan sides before cutting. Serve immediately.TipsMake Ahead Tip: Prepare through Step 5 and refrigerate for up to 1 day. Finish Steps 6-7 just before serving.Equipment: 9-inch tart pan with removable bottomTo make graham cracker crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You’ll need 6 to 7 whole graham crackers, depending on brand, to make 1 cup of crumbs.)
To prepare crust: Preheat oven to 350 degrees F. Coat a 9-inch tart pan (with removable bottom) with cooking spray.
Blend graham cracker crumbs and butter in a medium bowl with your fingers until well combined. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
To prepare filling: Increase oven temperature to 425 degrees . Put a kettle of water on to boil.
Pour condensed milk into a glass or ceramic pie pan. Stir in salt. Tightly cover the pan with foil and place in a large roasting pan. Carefully pour 1 inch of boiling water into the roasting pan and place in the oven. Bake until the condensed milk is thickened, sticky and caramel in color, about 1 3/4 hours. Check about halfway through and add more boiling water if the level is low.
Reserve 2 tablespoons of the condensed-milk toffee in a small bowl. While it’s still warm, dollop the remaining toffee onto the crust (it will be sticky and a little lumpy); gently spread to cover the bottom. Cover and refrigerate the reserved toffee and the pie until chilled, about 1 hour. (If making ahead, after 1 hour loosely cover and refrigerate for up to 1 day.)
Remove the pie from the refrigerator and arrange 3 of the sliced bananas over the toffee.
Beat cream in a bowl with an electric mixer on medium speed until soft peaks form. Add vanilla; beat until stiff. Spread the whipped cream over the pie, leaving a 1-inch border around the edge. Garnish with the remaining banana. Stir 1 teaspoon water into the reserved toffee until smooth and drizzle over the pie. Remove the pan sides before cutting. Serve immediately.
Tips
Make Ahead Tip: Prepare through Step 5 and refrigerate for up to 1 day. Finish Steps 6-7 just before serving.
Equipment: 9-inch tart pan with removable bottom
To make graham cracker crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You’ll need 6 to 7 whole graham crackers, depending on brand, to make 1 cup of crumbs.)
Originally appeared: EatingWell Magazine, March/April 2013
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Nutrition Facts(per serving)338Calories11gFat54gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
