Banoffee Pie

• Vegetarian

• Produce

  • 3 Bananas, medium

• Baking & Spices

  • 1 Filling
  • 1 (7.6 oz. package Martha white banana nut flavored muffin mix
  • 1 Toppings

• Oils & Vinegars

  • 1 Crisco original no-stick cooking spray

• Bread & Baked Goods

  • 1 Crust

• Dairy

  • 4 tbsp Butter
  • 1 (14 oz. can Eagle brand sweetened condensed milk
  • 1 cup Whipping cream

Found on marthawhite.com

Ingredients

• FILLING
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• CRUST
• Crisco® Original No-Stick Cooking Spray
• 1 (7.6 oz.) package Martha White® Banana Nut Flavored Muffin Mix
• 4 tablespoons butter, softened
• TOPPINGS
• 3 medium bananas, sliced
• 1 cup whipping cream, whipped with 2 tablespoons powdered sugar

Directions

• HEAT oven to 425ºF. Pour sweetened condensed milk into 9-inch pie plate. Cover tightly with foil, crimping around top edge of pie plate. Place pie plate in larger shallow pan. Fill larger pan with about 1/2-inch hot water to surround pie plate. Bake 2 hours or until thick and caramel-colored. Check water about every 40 minutes. Add water if needed to maintain 1/2-inch level. Carefully remove from oven. Remove pie plate from shallow pan. Whisk caramel until smooth. Pour into bowl. Chill, uncovered, 1 hour or until cold.
• HEAT oven to 350ºF. Spray 9-inch pie plate with no-stick cooking spray. Stir butter into muffin mix until crumbly. Press into bottom and about 1/2-inch up sides of prepared pie plate. Bake 12 to 14 minutes or until light golden brown. Press down gently with the back of wooden spoon. Cool completely.
• SPREAD caramel into pie shell. Arrange bananas over caramel. Top with whipped cream. Serve immediately or chill up to 2 hours.
• For longer storage, do not top whole pie with bananas and whipped cream. Cut pie into slices as needed and top each slice with bananas and whipped cream.
• Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.

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