Have you ever had a banoffee pie? It’s a decadent mix of toffee and banana that carries a strange, and yet very literal name. I jazzed up this version with crunchy nuts to add texture and discovered that pecan banoffee pie is my new favorite kind.
A crunchy nut crust, with a sweet gooey filling and a creamy topping is pretty much my idea of the perfect pie.
If you’re familiar with banoffee pie, you probably noticed that this version is pretty light on the bananas. Let me assure you that the ones that it does have are A-MAY-ZING: Dipped in chocolate and covered in pecan pieces.
My husband hates bananas so when I make a big banoffee pie for us to share, I need to make sure the bananas are easy to remove. I eat (at least) a banana a day, but I long ago gave up on changing Colin’s mind about bananas. And thus, I’ve started making compromise banoffee pies.
I find it tough to argue with perfection but since I’ll eat just about anything on top of this walnut and pecan crust (except for cooked fruit but I’m working on turning that aversion around), it feels tough for me to say that I wouldn’t love a chocolate version of this pie. That will have to wait for another time though because for now I’m going to keep loving on this pecan banoffee pie.
I hate when food goes to waste so I often try to bake around an event. This past weekend however, I bought way too many bananas so I decided to just bake for myself. I usually feel guilty when I dig into my baked goods before bringing them to their final destination but I ate two whole slices of this pecan banoffee pie guilt-free. And then I ate another one.
- 2 cups pecans
- 1 cup walnut
- 3 tbsp butter, melted
- ½ cup granulated sugar, divided
- Bake at 350 for 30 minutes
- ½ cup (1 stick) unsalted butter
- 3/4 cup (150g) light brown sugar
- 1 14-oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 banana
- ½ cup semi-sweet chocolate chips
- ¼ cup chopped pecans
- 1 cup heavy cream
- Preheat the oven to 350 degrees.
- Add 2 cups of pecans, the walnuts, the melted butter and ¼ cup of the granulated sugar to a food processor. Pulse until combined. Use clean hands to press the mixture into a tart pan. Bake for 30 minutes, or until the crust is darker in color and fragrant. When done, remove from oven and let cool completely before adding filling.
- When the crust is cooled, make the filling. In a saucepan over medium heat, combine the remaining butter and brown sugar, stirring occasionally. Once the butter has melted and comes to a light boil, mix in the sweetened condensed milk, vanilla and salt. Bring mixture to a boil and let boil for 1-2 minutes before removing from heat and pouring into the crust. Place pie in fridge to set for ~ 2 hours.
- While the pie is setting, make the chocolate covered bananas. Line a plate with parchment paper and set aside. Melt the chocolate in the microwave in 30 second increments, stirring after each until melted. Once melted, slice up the banana into 8 pieces. Dip each into the chocolate and sprinkle with the chopped pecans. Place the bananas on the parchment paper once done dipping and covering. When all the bananas have been finished, place plate in fridge to set.
- Lastly, once the pie is set, add the heavy cream and the remaining granulated sugar to a stand mixer. Mix on high until the cream is forming peaks. Place into a piping bag and decorate your banoffee pie as you like. Top the whipped cream with remaining chopped pecans and chocolate-covered bananas.