Banoffee Pie

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Shell

• 1-1/4 cups graham cracker crumbs
• 5 tbsps. melted butter
• 2 tbsps. sugar

Mix all together well and press into a 9″ tart pan with a removable bottom or a regular pie plate

Bake at 350 for 8  minutes – remove from oven and cool.

Filling

• 1/2 cup butter
• 1 can (14 oz) sweetened condensed milk
• 2/3 cup light brown sugar
• 2 tbsps. light corn syrup

Put the butter, milk, brown sugar and syrup in a saucepan and heat, stirring constantly, until all sugar is dissolved and butter is melted.

Bring to a gentle boil and cook for about 7 minutes, stirring constantly, until the mixture thickens and turns a light caramel color.

Slice 1-2 bananas and cover the bottom of the pie shell.

Pour the toffee filling over the bananas and let it set for about 1 hour at room temperature.

Decorate with whipped cream, chopped chocolate and extra banana slices if desired.

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