Paula Deen, will you adopt me?

I think I have fainted at least 5 times today. 3 times just while reading this recipe.

If you are not a fan of bananas or banana cream pie…who cares! This is like nothing you have ever tasted before. Of couse, I must add my own little touches, but Paula has outdone herself on this one.

Banoffee Pie (Darby’s version)

2 (14-ounce) cans sweetened condensed milk

3 large bananas

1.5 cups heavy whipping cream

1/3 cup confectioners’ sugar

1 teaspoon vanilla extract

Heath Bar Pieces, lots

Make shortbread cookie pie crust.

Set aside. Preheat oven to 300 degrees. For toffee filling, caramelize the sweetened condensed milk. To do this, pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger baking dish. Add water to dish until half way up sides. Bake for 1 1/2 hours. Oh my, your house is going to smell fantastic.

Once  toffee filling is cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Add a handful of the toffee candies to the bananas. 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. Add another handful to the top of the whip cream layer. Chill until you serve, if you can wait that long.

See, I fainted again.



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