Banoffee Pie (Banana Toffee Pie) with Pretzel Crust | No-Bake Dessert | Clinton Kelly

This might be confusing at first, but DON'T open your can of sweetened condensed milk for this step! To make the dulce de leche, fill a large pot with a lid with enough water to cover the unopened can of condensed milk by two inches. Remove the can from the pot and remove the paper label. Bring the water to a boil. Using tongs, gently lower the unopened can into the boiling water and immediately reduce heat to a low simmer. Cover and let cook for 2½ hours. Carefully remove the can with tongs and let the contents cool to room temperature.  

Meanwhile, make the pretzel crust: In the bowl of a food processor, combine pretzels and brown sugar and process until mixture reaches the consistency of sand. (This can also be done with a plastic bag and rolling pin.) Stir in the melted butter, then press into the bottom of a pie dish and slightly up the sides and refrigerate. (The crust will be crumbly when served. If you prefer a crust that stays together, bake the crust at 350˚F for 8 minutes, then cool to room temperature and refrigerate.)  

To assemble the pie, peel and slice bananas about ¼-inch-thick. Arrange in a double layer atop crust. Carefully open the can of sweetened condensed milk; it should be a caramel-colored dulce de leche. Carefully spread the dulce de leche on top of the bananas. Return pie to refrigerator.

Before serving, whip heavy cream, sugar and vanilla to soft peak stage and carefully spread on top of the pie. Using a vegetable peeler or a cheese grater, shave some dark chocolate on top. Serve immediately.