There is an interesting first step: simmer a can (sans label) of sweetened condensed milk for three hours in a pot of water. The first thing that comes to mind when imagining a simmering can is AN EXPLOSION. I did some research and was assured there would be NO EXPLOSION of hot milk lava to burn my skin off.
Apparently in Europe, simmering condensed milk happens quite often and in some countries the final product is sold in stores. The final product being caramel/toffee. When I opened the can the next morning, it looked like condensed milk and I thought what a waste of three hours of holding a pillow over my head least I get hit by shrapnel. I decided to push forward and poured it into the crust and after the first bit of yellow milk then the brown toffee appeared and I mixed it together in the crust. I do not know if there will always be a part of the can that does not caramelize or if it all would have had I covered the can completely with water.
The name of the pie, banoffee, is the combination of the words "banana" and "toffee". It was VERY delicious. The night before I was serving the pie I prepared the crust, toffee and whipped cream. I stored all separately (the cream in the refrigerator, the rest at room temperature) and assembled the pie in the morning and served it at dinner. I was afraid it would make the crust soggy, but it did not. The recipe says you can assemble it a few hours before serving but I think a day in advance would be fine.
My pie was not as solid as in the original posting and I think it would be beneficial to put it in the freezer 30 minutes to an hour before serving. The toffee is sweet and creamy and just the right amount. Any more would be too sweet. The bananas are a nice surprise, since you cannot see the slices mixed with all the cream. The cream, lightly sweetened, is a great way to cut the sweetness of the toffee.
I sprinkled the top with left over graham cracker crust crumbs. I did not think it needed any more flavors like the chocolate called for in the original recipe.