Here we are, the last post in the Stonewall Kitchen Series. It’s been so much fun working with these products and an absolute pleasure working with such an amazing Maine based company. I hope all of you have enjoyed this series as well, and it’s one I hope to bring you again in the future. But for now, just indulge in this last recipe, it’s incredible!
Every now and then, a dessert walks into your life that changes the way you think about food. I still remember the first time I cracked that torched sugar crust on a creme brulee, the first time I indulged in a cake ball, and the silkiness of that first bite of gelato. Well, Banoffee Pie was another one of those, I was completely blown away by it.
Banoffee Pie originated in England and the name comes from the main ingredients, banana and toffee. You can make this pie in a number of different ways, but it always has bananas and toffee with a graham cracker crust and whipped cream. In recent years, chocolate has found its way into the recipe, and boy does it take it to a whole new level.
Depending on who makes it or what you like, the layers can differ, you may have a banana cream layer like I did or you might just have sliced bananas and an extra thick layer of toffee. I had never made a Banoffee Pie of my own before, but when I saw this Dark Chocolate Toffee Sauce from Stonewall Kitchen; I knew it would be the perfect way for me to add my own personal twist on this amazing English dessert.
- 2 packages honey graham crackers
- ½ cup chocolate jimmies
- ½ cup (1 stick) butter
- 2 tbsp sugar
- 1 jar Dark Chocolate Toffee Sauce by Stonewall Kitchen
- 1 3.9 oz. box banana cream instant pudding
- 2 cups of cold milk (or as indicated by pudding package)
- 3 bananas
- ¼ cup Heath toffee bits
- 1¼ cup whipping cream
- 2 tbsp sugar
- 1 tsp vanilla extract
- 8 oz. semi-sweet chocolate
- 1 tbsp shortening
- Preheat oven to 350 F.
- Add graham crackers to a blender and blend til fine
- Pour graham cracker crumbs into a medium bowl and stir in 2 tbsp of sugar and the chocolate jimmies.
- Make a little crater in the middle of the graham mixture. Melt butter and pour into crater, mix with graham cracker mixture.
- Pour graham cracker mixture into a 9" spring form pan, use your fingers to evenly press mixture to the bottom and sides of the pan.
- Bake 8 - 10 minutes.
- Prepare banana cream pudding according to directions on box.
- Slice bananas.
- Once crust has cooled down, microwave sauce for about 30 seconds and pour into the crust, you may have to microwave again for about 15 seconds if the lower layer didn't soften enough to pour out. Make sure to spread sauce out evenly.
- Add an even layer or two of sliced bananas on top of the sauce.
- Pour pudding out on top of bananas and spread out evenly.
- Sprinkle with a ⅛ cup of toffee bits.
- Whip whipping cream with 2 tbsp of sugar and 1 tsp vanilla extract for about 3 minutes.
- Top cake with whipping cream.
- Sprinkle with remaining ⅛ cup of toffee bits
- Melt semi-sweet chocolate and shortening in the microwave on 30 second intervals until melted.
- Pour out onto a baking sheet and spread out into an even layer of chocolate.
- Let set for about 2 minutes and place in the fridge to finish hardening for about 5 minutes.
- Remove from fridge and use a small metal spatula to remove chocolate to make the curls/shavings.
- Sprinkle chocolate shavings all over the top of the pie.
- Serve chilled.
This is my all time favorite dessert, the flavors come together so perfectly, and the silky filling is just amazing. Oh and the crust. THE CRUST! Yeah, so I’ll never make another graham cracker crust without chocolate jimmies again. Okay, they might not go with everything, but they sure made this dessert absolutely insane.
Like out of this world good.
I did give a slice to my Nana and Uncle, but I ate the rest all by myself.
And no, I’m not ashamed.
I will definitely be making this again soon and you should get on making one yourself.