Fruit Toffee Pie Recipe

Fruit Toffee Pie Recipe


  • 1 can 300 ml Condensed Milk
  • cups 250 grams each Graham Cracker (crumbs, for crust)
  • ½ cup Unsalted Butter softened, for crust
  • ½ tsp Ground Cinnamon for crust
  • 1 pack 250 ml All-Purpose Cream (chilled, for cream topping)
  • Chocolate Shavings optional for garnish, for cream topping
  • 2 pc 300 grams each Cavendish Banana (sliced and soak in fruit cocktail
  • syrup for filling)
  • 2 tbsp Walnuts or roasted cashew nuts, coarsely chopped, for filling
  • 1 can 432 grams Del Monte Fiesta Fruit Cocktail (drained, reserve syrup, for filling)


  • Remove label from the condensed milk. Place the unopened tin of milk in deep pot and fill with water to completely immerse the can. Boil for 2 hours and 15 minutes, adding more water if needed. Remove from pot and allow to cool before opening.
  • Combine ingredients for crust. Press into 9” loose bottom tin pan or pie plate. Chill for 1 hour.
  • Drain banana. Arrange together with DEL MONTE Fiesta Fruit Cocktail and nuts over prepared crust. Drizzle with cooked condensed milk (toffee). Chill for another 15 minutes.
  • Beat cream until fluffy. Spoon over pie. Spread with chocolate shavings if desired. Chill before serving.
  • Makes 12 servings


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