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INGREDIENTS FOR BANOFFEE PIE

CRUST:
9 oz graham crackers
1 stick butter, melted

TOFFEE SAUCE:
1/2 C dark brown sugar (packed)
1 14 oz can sweetened condensed milk
1/2 C (1 stick) butter

FILLING:
1 1/4 c heavy cream
5 small bananas (about 1 1/2 pounds total)

DIRECTIONS:

To make the crust:
Line the bottom of a 9" springform pan with parchment paper.

Blend the graham crackers in a food processor until finely ground.

Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed.

Press the crumb mixture over the bottom and 1 1/2 inches up the sides of the springform pan-refrigerate.

To make the toffee sauce:
Combine sugar and 3 tablespoons water in a medium heavy sauce pan.

Stir over medium heat until the sugar dissolves. Increase heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.

Stir in condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.

Remove the sauce from the heat and spread 1 C of the sauce over the prepared crust and refrigerate for about 1 hour, or until caramel is semi-firm.

Keep the remaining caramel sauce at room temperature.

To fill the pie:
Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form.

Very thinly slice three of the bananas into discs, fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.

Slice the reamining bananas and arrange them decoratively over the pie.

Rewarm the remaining toffee sauce gently over low heat.

Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much, add some milk.