TipsyCake: Banoffi Pie

Banana pie like you’ve never tasted before — seriously.

1 nine-inch graham cracker pie crust, prebaked until golden brown
10 tbsp butter, softened
2 (14-ounce) cans sweetened condensed milk
3 large bananas
1 1/2 cup heavy whipping cream
1/3 cup confectioners' sugar
1 tsp vanilla extract
1. After prebaking your pie crust at 350 degrees, lower the oven temperature to 300 degrees.
2. To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9-by-12-by-2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.
3. Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.

TipsyCake, 1944 North Damen Avenue (at Armitage Avenue); 773-384-4418.

Photo: Courtesy of Tipsy Cake