I know what I'm indulging in tomorrow...

Until next time...

UPDATE:  I found a recipe I like better - and it's easier...

For one pie, you’ll need:

20 digestive biscuits (these are wheat crackers that are slightly sweetened - you can sub graham crackers but they're not quite the same)
3 rounded tablespoons butter
1 tin dulce de leche (I'm going to an international pantry store to get this but you can make it by following the toffee instructions in the recipe below)
5 bananas
Cream for pouring (I'll make whipped cream)


Line a springform cake tin with greaseproof paper. Crush the biscuits into crumbs. This takes a few seconds in the food processor, but if you don’t have one you can put them in a sealed plastic sandwich bag and wallop the bejesus out of them with a rolling pin. Melt the butter and combine with the crumbs until you have a stiff paste. Mould the paste in the bottom of the tin until you have a flan base with shallow sides. Don’t worry about being too tidy; you’ll be covering the base up in a while.Put the cake tin in the fridge for about an hour to harden.
When the pie crust is nice and solid, remove it from the cake tin and spread a whole tin of cooled dulce de leche on the base. Top this with chopped, fresh bananas. Pour over gouts of cream and serve.

http://www.gastronomydomine.com/?p=451



 Original post below:


or later today, since technically it's already tomorrow.


Mmmmmmmmm.

Banoffee Pie

Serves8

• Active time:30 min
• Start to finish:3 1/2 hr

January 2005

This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972. Traditional recipes involve boiling unopened cans of condensed milk, but since that sometimes results in explosions, we thought you might prefer our method.

• 2 cups canned sweetened condensed milk (21 oz)
• 1 (9-inch) round of refrigerated pie dough (from 15-oz package)
• 3 large bananas
• 1 1/2 cups chilled heavy cream
• 1 tablespoon packed light brown sugar

• 
  
  

  Special equipment:

  a 9-inch pie plate (preferably deep dish)

• 
  
  
  Put oven rack in middle position and preheat oven to 425°F.
• 
  
  
  Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. 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. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.
• 
  
  
  While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions. Cool piecrust completely in pan on a rack, about 20 minutes.
• 
  
  
  Spread toffee evenly in crust, and chill, uncovered, 15 minutes.
• 
  
  
  Cut bananas into 1/4-inch-thick slices and pile over toffee.
• 
  
  
  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.

Cooks’ notes:

• Toffee can be chilled up to 2 days (cover after 1 hour).
• Toffee-filled crust can be chilled up to 3 hours.

Thank you Gourmet!

http://www.gourmet.com/recipes/2000s/2005/01/banoffeepie