Classic Banoffee Pie

No, store-bought dulce de leche is widely available and is much safer and easier; simply open the can and spread it directly into the crust. If you do boil condensed milk, follow safety instructions carefully: keep the unopened can fully submerged in water the entire time.

You can prepare the crust and spread the dulce de leche layer up to 24 hours ahead, covering with plastic wrap and refrigerating. Add the banana layer and whipped cream no more than 1-2 hours before serving, or the bananas will brown and the crust will soften.

The toffee layer actually acts as a moisture barrier, so the crust stays crisp. The key is to add the bananas and whipped cream as close to serving time as possible—add them too far in advance and they release moisture that softens the crust.

Choose firmer bananas that are still mostly yellow, or cut them and toss immediately in lemon juice and keep them in a covered container in the fridge until assembly. If they do brown slightly, use them anyway; slight browning doesn't affect the flavor and only changes the appearance.

Yes, you can use a store-bought pie crust or make a shortbread crust instead of graham cracker. Some British versions use digestive biscuit crumbs, which are similar to graham crackers. You could also make individual tartlets instead of a full pie using tartlet tins—divide ingredients accordingly.

Refrigerate any leftovers loosely covered for up to 1 day; the crust will soften and the filling will become quite soft as well, so this pie is best eaten fresh. Do not freeze, as the banana and cream layers don't freeze well.