Cobanoffee Pie (Coconut-Banana-Toffee)
An island twist on the Banoffee pie with the addition of coconut cream to the whipped cream making it a Cobanoffee pie: Coconut-Banana-Toffee!!
- 1 2/3 Cup graham crackers, crushed
- 1/4 cup granulated sugar
- 1/4 cup plus 2 tablespoons unsalted butter, melted
- 1 14 ounce can sweetened condensed milk
- 3 ripe bananas
- 1 cup heavy whipping cream
- 1/4 cup coconut cream
- 1/4 cup sifted powdered sugar
- 2/3 cup Heath English Milk Chocolate Toffee Bits
Order Book of Southern Pies - Legendary recipe from Virginia's queen of pies.
Preheat oven to 350 degrees F. Combine crushed graham crackers, granulated sugar and melted butter; mix well. Firmly press crumb mixture evenly over the bottom and sides of a 9-inch pieplate. Bake crust at 350 degrees F for 7-9 minutes. Remove pieplate from oven and allow crust to cool.
Preheat oven to 425 degrees F. Pour sweetened condensed milk into another 9-inch pieplate. Cover entire pieplate tightly with aluminum foil. Using a jelly roll pan, fill pan with about 1/4-inch of water, then set foil-wrapped pieplate in center of pan (to create a water bath) and place in a preheated 425 degree F oven. Bake for approximately 90 minutes, or until condensed milk is thick and caramel colored (adding hot water to pan as needed). When done, remove pan from oven, remove foil from pieplate, and set aside to cool slightly.
Thinly slice 3 bananas. Layer sliced bananas in the bottom of cooled graham cracker crust. Evenly pour (or gently spread) caramelized milk over bananas. Cool at least 30 minutes, up to 1 hour. Using an electric mixer, beat heavy whipping cream and coconut cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over caramel layer. Top with a generous sprinkling of Milk Chocolate Toffee Bits. Carefully wrap the pie with plastic wrap (so as not to smash the pie) and place in the refrigerator to chill at least 3 hours before serving.