Banoffee Pie (England)

Banoffi Pie was invented in 1971 at the Hungry Monk Inn in Jevington near Eastbourne!

1 1/2 cups graham cracker crumbs
1 cup butter
1/2 cup granulated sugar
3 teaspoons ground ginger
1 (14 ounce) can sweetened condensed milk
2 bananas, sliced
2 cups heavy whipping cream

Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended. Press mixture into a 9-inch pie plate. Cool in refrigerator.

Use one of the following three methods to prepare the toffee:

Oven Method:
Pour sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth.

Stovetop Method:
Pour sweetened condensed milk into top of double boiler; place over boiling water. Simmer over low heat for 1 to 1/2 hours or until thick and caramel-colored, stirring occasionally. Beat until smooth.

Microwave Method:
Pour sweetened condensed milk into a 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 25 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes.

Pour toffee into pie crust. Allow to cool.

Slice bananas over toffee.

Whip the cream stiff, then spoon it on top of bananas. Refrigerate before serving.