Banoffee Pie

• full sheet of Graham crackers, crushed to 1 1/2 cups1.5 cups

  1.5

• sugar↗5 tablespoon

  5

• salted butter (melted)↗7 tablespoon

  7

• salted butter↗0.5 cup

  0.5

• brown sugar, packed↗0.5 cup

  0.5

• sweetened condensed milk (about half a can)↗8 ounce

  8

• large ripe bananas, peeled and sliced↗2

  2

• cold heavy cream1.25 cup

  1.25

• crystallized sugar↗0.25 cup

  0.25

• vanilla bean paste (or vanilla extract)↗1 teaspoon

  1

• chocolate bar for shavings on top1

  1

Step-by-step instructions

1. 1

   Crust: Preheat oven to 350°F. Mix the crust ingredients and press into a 9‑inch pie pan. Bake for 10 minutes.

2. 2

   Tofu filling: In a heavy‑bottomed saucepan melt butter and brown sugar over low‑medium heat. Set timer for 5 minutes; heat gently, stirring constantly. Do not let it boil vigorously – you want caramelization.

3. 3

   Add condensed milk: Stir in sweetened condensed milk; blend until smooth. Bring to a gentle boil, stirring for 3‑4 minutes until the color deepens to medium‑brown and the mixture thickens slightly.

4. 4

   Rest: Pour the tofu into the cooled crust. Let stand 1‑2 hours at room temperature until the tofu cools and feels dry to the touch. Refrigerate if needed.

5. 5

   Whipped cream: Using an electric mixer, whip heavy cream with sugar and vanilla until medium peaks form.

6. 6

   Finish: Once the top sets, layer sliced bananas, then the whipped cream, spreading it evenly, and sprinkle with chocolate shavings.

7. 7

   Serving: Serve at room temperature or chill; let sit 15‑30 minutes before serving to soften.