Banoffee pie

This is Banana Cream Pie kicked up about 10 notches!!! YUMM - Plus there's no fat - beleive me its true!

Recipe: Banoffee Pie
Curtis Stone from the Today Show

Ingredients
Crust
9 ounces graham crackers
1 stick butter, melted

Toffee sauce
1/2 cup (packed) dark brown sugar
1 14-ounce can sweetened condensed milk
1/2 cup (1 stick) butter

Filling
1 1/4 cups heavy cream
5 small bananas (about 1 1/2 pounds total)

Preparation
To make the crust: Line the bottom of a 9-inch springform pan with parchment paper.
Blend the graham crackers in a food processor until they are finely ground.
Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed. Press the crumb mixture over the bottom and 1½ inches up the sides of the springform pan. Refrigerate.

To make the toffee sauce: Place a medium-heavy saucepan over medium heat.
Combine the sugar and 3 tablespoons of water in a medium-heavy saucepan.
Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes. Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly. Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm. Keep the remaining caramel sauce at room temperature.

To fill the pie: Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form. Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust. Slice the remaining bananas and arrange them decoratively over the pie. Rewarm the remaining toffee sauce gently over low heat. Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency. Drizzle each pie wedge with more sauce and serve.

Key Lime Pie

This recipe is like the easiest version ever for a key lime pie, but it is oh so good. It really makes a difference if you squeeze your own limes vs. using the store-bought bottled juice, so it's definitely worth the trouble of squeezing your own.

Key Lime Pie
9 inch graham cracker crust (homemade or store-bought - both work great)
2 1/2 Cups sweetened condensed milk
1/2 Cup sour cream
3/4 Cup key lime juice
1 Tbs grated lime zest (I've never actually added the lime zest but it may make the pie way more delicious...who knows?)

1. Preheat oven to 350 degrees F
2. In a medium bowl, combine condensed milk, sour cream, lime juice and lime zest. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 7 to 10 minutes, until tiny bubbles burst on the surface of the pie. DO NOT BROWN. Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.