Banoffee Pie

1. 1

   Put oven rack in middle position and preheat oven to 425F.

2. 2

   Pour condensed milk into pie plate and stir in a generous pinch of salt.

3. 3

   Cover pie plate with foil and crimp foil tightly around rim.

4. 4

   Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water.

5. 5

   Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours.

6. 6

   Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.

7. 7

   While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions.

8. 8

   Cool piecrust completely in pan on a rack, about 20 minutes.

9. 9

   Spread toffee evenly in crust, and chill, uncovered, 15 minutes.

10. 10

    Cut bananas into 1/4-inch-thick slices and pile over toffee.

11. 11

    Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.

No additional tips available.