When making toffee, go ahead and cook up a batch, maybe with four to six cans, then store it in the fridge until ready to use. It can also be used as a spread on toasted bread for breakfast or as a filling between shortbread cookies to make alfajor. The possibilities for this thick, decadent sauce are endless.
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Prep Time 20 minutes Baking Time 20 minutes Cooking Time 2 hours (for toffee)
For the toffee
1 can condensed milk, paper label removed
For the crust
10 tablespoons graham cracker crumbs
1/4 cup butter
1/4 cup granulated sugar
For the filling
7 to 8 medium-sized bananas, sliced into 1-inch-thick rounds
1/2 cup toffee
1/2 cup dark chocolate ganache
For the topping
1 cup whipping cream, chilled
1/4 cup confectioners' sugar
60 grams bittersweet chocolate, shaved
1 Make the toffee: Fill a medium saucepan with water. Bring to a boil, then bring heat to low. Submerge milk can and allow to simmer for 2 hours. Add water occasionally to keep the can completely submerged.
2 Remove can from the water and allow to cool at room temperature before opening, about 2 hours. Transfer toffee to an airtight container and store in the refrigerator until ready to use.
3 Make the crust: Put graham cracker crumbs, butter, and granulated sugar in a bowl. Mix well.
4 Pack the mixture in a tart pan and bake at 350ºF for 15 to 20 minutes. Let it cool to room temperature.
5 Place a layer of bananas over the cooled graham crust. Spoon half of the toffee and half of the ganache over bananas. Repeat the procedure with the remaining filling.
6 Make the icing: Whip cream in the mixer on high speed. When firm enough, gradually add confectioners’ sugar. Whip until stiff peaks form.
7 Top the pie with icing then garnish with shaved chocolate.
8 Refrigerate for at least 1 hour before serving.
Photography by David Hanson | Styling by Paulynn Chang-Afable
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