Shannon brought this dessert all the way from Northern Ireland to share it with y’all. A graham cracker crust lays the foundation for a thick filling of toffee to rest upon. A generous portion of sliced strawberries and thick homemade whipped cream tops it all off.
Makes 8 servings
Prep Time: 20 minutes
Total Time: 2 hours, 20 minutes
- 1 1/2 cups finely crushed graham crackers
- 1/4 cup powdered sugar
- 1/8 teaspoon salt
- 2 sticks butter, melted
- 1/2 cup packed dark brown sugar
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 2 heaping cups stemmed and sliced fresh strawberries
- Grated chocolate for topping (optional)
Preheat the oven to 375 degrees F with a rack in the middle. Butter a 9-inch pie pan.
In a medium bowl, combine the graham crackers, powdered sugar, and salt. Stir in half the butter.
Evenly press the mixture into the pan and up the side. Bake for about 8 minutes, or until lightly toasted. Let cool on a wire rack.
For the toffee filling, pour the remaining butter into a medium saucepan. Stir in the brown sugar and cook over medium heat, stirring frequently, until the sugar has melted.
Stir in the condensed milk and bring to a boil for about 3 minutes, stirring constantly. Pour the toffee filling into the cooled pie crust. Cover and refrigerate for 2 hours.
In a medium bowl, using an electric mixer, beat the heavy cream and sugar until stiff.
Spread the strawberries over the toffee. Top with the whipped cream and grated chocolate (if desired) and serve, or refrigerate until ready to serve.
Recipe excerpted from “Faith, Family, & the Feast: Recipes to Feed Your Crew from the Grill, Garden, and Iron Skillet” copyright 2020 by Kent and Shannon Rollins. Photography copyright 2020 by Shannon Rollins. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.