I first experienced Banoffe pie at Gustav's Gourmet Cafe, Royal Mile,
Edinburgh. I was immediately taken with it and decided I would re-create
this wonderful food for my family when I returned to the U.S. It turned
out great and I am now the "best cook in the world" according to my
For those who would simplify the process:
1 14oz. bag caramels (unwrapped)
1/2 can condensed milk
1 stick of butter
1 package chocolate graham crackers (digestives)
Melt butter; add to pulverized cracker crumbs; press into pie plate; slice
bananas and arrange on top of crumb crust; refrigerate.
Unwrap caramels and place in medium saucepan with condensed milk.
Heat until all caramels are melted and mix well. Cool on side of stove for
at least 30 minutes. Pour over bananas evenly. Sprinkle chopped nuts
on top. Refrigerate at least 2 hours berfore serving.