Gluten-Free Banoffee Pie with a Butter Crust

Ingredients

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• 1 1/2 cups gluten-free graham-style or digestive-style cookie crumbs (about 6 oz cookies) Shop
• 6 tbsp unsalted butter, melted (for the crust)
• 1/2 cup unsalted butter (for the toffee)
• 1/2 cup packed dark brown sugar Shop
• 1 can (14 oz) sweetened condensed milk Shop
• 1/4 tsp salt
• 3 medium ripe but firm bananas
• 1 1/2 cups cold heavy cream
• 2 tbsp powdered sugar Shop
• 1/2 tsp pure vanilla extract Shop
• 1 oz dark chocolate, for grating Shop

Instructions

1. 1 Preheat the oven to 350°F (175°C). Stir the cookie crumbs with 6 tbsp melted butter and press firmly into the bottom and up the sides of a 9-inch pie plate.
2. 2 Bake the crust for 10 minutes, until fragrant and slightly darker. Cool on a rack.
3. 3 Make the toffee: in a heavy saucepan over medium-low heat, melt 1/2 cup butter with the brown sugar, stirring until the sugar dissolves. Add the condensed milk and salt and bring to a gentle boil, stirring constantly, for 3-4 minutes, until thick and caramel-colored. Do not leave it, as it scorches easily.
4. 4 Pour the hot toffee into the cooled crust and spread it evenly. Refrigerate for at least 1 hour, until set.
5. 5 Up to 1 hour before serving, slice the bananas and arrange them over the toffee.
6. 6 Whip the cream with the powdered sugar and vanilla to soft peaks and spread it over the bananas. Grate the chocolate over the top. Chill for 30 minutes, then slice and serve.

Tips & Notes

• Stir the banoffee toffee constantly and scrape the corners of the pan. Condensed milk catches on the bottom quickly, and burnt flecks spread a bitter taste through the filling.
• Add the bananas and cream as close to serving as you can. Sliced bananas brown after a few hours, so the pie is best eaten the day it is assembled.
• Check the cookie crumbs carefully. Standard digestive biscuits and graham crackers contain gluten, so use cookies labeled gluten-free, or the same weight of gluten-free shortbread.

Common questions