Crushed toffee candy bars in the graham cracker crust and the whipped cream topping add a sweet crunch to this updated classic dessert. Make sure you chill the filling for at least 4 hours or as long as overnight. Sprinkle the toffee on the pie just before serving so it remains crisp.
In medium saucepan, bring milk to a simmer over medium heat. Meanwhile, in medium bowl, whisk sugar, flour and egg yolks until smooth. Slowly pour hot milk into egg yolk mixture, whisking constantly. Return mixture to saucepan; cook 5 minutes or until mixture thickens and boils, stirring constantly. Remove from heat; stir in 1 teaspoon vanilla. Strain into medium bowl; press plastic wrap directly onto surface. Refrigerate until cold, at least 4 hours or overnight.
Meanwhile, heat oven to 375°F. In medium bowl, stir together graham cracker crumbs and 2 finely chopped candy bars. Stir in butter until crumbs are moistened. Press evenly into bottom and up sides of ungreased 9-inch pie plate. Bake 6 to 8 minutes or until set. Cool. (Crust can be made up to 1 day ahead. Cover and store at room temperature.)
Spread generous 1/2 cup filling over crust; top with banana slices. Cover with remaining filling.
In medium bowl, beat cream, powdered sugar and 1 teaspoon vanilla at medium-high speed until firm peaks form. Spread over filling. Refrigerate up to 6 hours. Let stand at room temperature 10 to 15 minutes before serving. Sprinkle with 3 coarsely chopped candy bars; cut with hot dry knife (run knife under hot water and dry). Refrigerate leftovers.
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 267 (57%)|
|Amt Per Serving||% DV|
|Total Fat 29.7g||40 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 211.7mg||65 %|
|Sodium 5563.7mg||192 %|
|Potassium 397mg||10 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 42g|
|Protein 7.3g||10 %|
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Calories per serving: 470
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