Banoffee Pie
Servings 1 pie (8-12 slices)
Equipment
- Round Pie Dish or Tart Dish
- Hand mixer
Ingredients
Ingredients:
- 1¼ cups of dulce de leche click up above for the recipe **Homemade is best for this recipe because store-bought dulce de leche can be too runny
- 2 large firm bananas peeled and sliced into rounds
Crust:
- Softened butter or cooking spray
- 1½ cups graham cracker crumbs (about 12 crackers)
- 6 tbsp unsalted butter melted
- 3 tbsp brown sugar
- ½ tsp kosher salt
Whipped Cream:
- 2 cups heavy cream
- 2 tbsp powdered sugar
- 2 tsp vanilla extract or seeds scraped from 1 vanilla bean pod
- ¼ tsp kosher salt
Garnish:
- Shaved semi-sweet or dark chocolate
Instructions
- Make the dulce de leche (click here for the recipe). Side Note: This process takes 4 hours (3 hours cooking/1 hour cooling)
- Preheat the oven to 350 degrees. Coat a round pie dish or tart pan with butter or cooking spray.
- Make the crust by combining the graham crackers, melted butter, brown sugar, and salt in a food processor; blend until completely smooth.
- Transfer the mixture to the prepared pie dish, pressing evenly onto the bottom and up sides of the pie plate.
- Bake the crust until browned and fragrant, about 10 minutes, rotating the pie plate halfway through baking time.
- Place the Crust on a wire rack, and let cool completely, about 30 minutes.
- Assemble the pie by pouring the cooled can of dulce de leche (1¼ cups) over the cooled pie crust, spreading it out evenly.
- Next, top with banana rounds in a single, tightly spaced layer over the dulce de leche.
- Make the whipped cream by combining the cold cream, powdered sugar, vanilla, and salt in the bowl and beating with a hand mixer until medium-stiff peaks form, 2 to 3 minutes.
- Immediately spoon the whipped cream over the bananas and spread it out smoothly.
- Refrigerate for at least 3 hours or up to 12 hours to allow it to set.
- To serve, garnish with shaved chocolate, slice, and enjoy!