The pie is made in a springform pan with a graham cracker or cookie crust.It combines sweet, sliced bananas with fresh whip cream and toffee sauce in a cookie crust. Essentially, it’s banana cream pie kicked up a notch or two. The toffee sauce is the star – it’s like liquid love – sticky, sweet and sinfully delicious.
In a pan melt caramel with water over medium high heat and stir occasionally to form a smooth sauce.
Pour it over baked pie crust and spread evenly.
Cover pie crust with butter paper and refrigerate until caramel sets completely.
Whip cream with sugar and vanilla extract.
Make a layer of banana slices over caramel
Spread the whipped cream attractively onto the bananas.
Sprinkle some instant coffee at top and refrigerate till set.
Serve with sliced bananas and caramel sauce.