Banoffee Mess

Banoffee Mess- what the heck is this? It's a banana-toffee pie! The other day I was looking in my pantry and saw the two cans of sweetened condensed milk that I accidentally bought (I needed evaporated milk) and have been sitting on the shelf for months. I was at a loss for what to do with them since I don't usually make recipes that call for the stuff. Yesterday I was watching foodnetwork and 5 Ingredient Fix came on after my favorite cooking show. I was getting ready to turn off the TV when I heard the host say "banoffee mess". I tuned in and heard "sweetened condensed milk" and was immediately interested in finding out more. Well, who knew you could make toffee from a simple can of milk and boiling water?? Certainly not me. Turns out that this recipe uses only 5 ingredients and by simmering an unopened can of sweetened condensed milk for 3 hours, it magically transforms into a sweet, rich toffee that tastes just like Dulce leche! Yeah, score!

I checked in my pantry and found I had all the ingredients except the carton of whipping cream so I started baking and boiling. Chris picked up the whipping cream on his way home from work and we devoured this pie for dessert. A definite winner, and the best part? The thick, rich, sweet toffee made from my accidental purchase! ;)

Banoffee Mess (serves 6-8)
1 (14 oz) can of sweetened condensed milk
2 cups graham cracker crumbs (about a package and half of graham crackers)
1 stick butter, melted
4 bananas, sliced
2 cups heavy whipping cream

In a saucepan, cover an unopened can of sweetened condensed milk with water. Bring to a boil and simmer for 3 hours, adding water as necessary to keep the can submerged in the water.
Heat the oven to 375 degrees. Mix the graham cracker crumbs and melted butter in a small bowl. Press the mixture into a 9 inch pie plate. Bake for 12-15 minutes, then cool completely and set aside until ready to assemble the pie.
Remove the condensed milk from heat and let cool enough to be able to remove the can from the water. let cool for at least 15 minutes before opening the now dark and creamy toffee. Thinly slice the bananas and evenly arrange 1 layer of bananas over the graham cracker crust. Pour the toffee over the top and spread evenly. Put another layer of bananas on top of the toffee. Whip the 2 cups of whipping cream in a large bowl until soft peaks form, and spoon it on top of the bananas, spreading out to make an even layer. Add a few bananas on top for decoration. Refrigerate the pie for at least 2 hours before serving and enjoy!