Name: Banoffee Pie
Cook time: 30 min
Total time: 3 1/2 hr
Yield: Makes 8 servings
Ingredients: 2 cups canned sweetened condensed milk (21 ounces); 1 (9-inch) round of refrigerated pie dough (from 15-ounce package); 3 large bananas; 1 1/2 cups chilled heavy cream; 1 tablespoon packed light brown sugar; a 9-inch pie plate (preferably deep dish)

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Banoffee PieRomulo Yanes

This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972. Traditional recipes involve boiling unopened cans of condensed milk, but since that sometimes results in explosions, we thought you might prefer our method.

Cooks' notes:

• Toffee can be chilled up to 2 days (cover after 1 hour).
• Toffee-filled crust can be chilled up to 3 hours.

Recipe notes

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