Michael’s Banoffee Pie

fullsizeoutput_3d95You gotta love this month’s baking challenge with the Home Baker’s Collective.  A dedicated pie. This one goes out to one of my quarantine partners and my best friend–my husband, Michael. This could be one of his faves.


Pie Crust:
2 cups flour
1/2 teaspoon salt
1/3 cup crisco (cold)
1/3 cup unsalted butter (very cold)
6-7 tablespoons cold water
1 tablespoon white vinegar

14 oz can of sweetened condensed milk
2 bananas, sliced

1 1/2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla


Stir together flour and salt. Using a pastry blender, cut in butter and crisco  until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each into a ball. Cover each ball with plastic wrap and refrigerate while making pie filling.  Roll out bottom crust (this makes two so you can keep one frozen for later use) and place in pie plate.  Freeze for at least 20 minutes while heating oven to 350F. Line with parchment or foil and fill with pie weights (use rice or uncooked beans if you don’t have weights). Bake for 20 to 25 minutes until cooked through. You should take out the pie weights for then last 5-7minutes to make sure it is browned.


Fill a medium pot with water and place can of condensed milk (label off and NOT opened) in the pot.  Simmer for 2 hours.  Let it cool before opening. It will be thick and lucious. Slice the bananas and place them into the bottom of the crust. Pour/spread cooled condensed milk over top.


In a large bowl, whip cream, sugar & vanilla until stiff peaks form. Top pie with whipped cream and refrigerate for 2-3 hours.

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