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Banoffee Pie
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
160 minutes
Indulgent Banoffee pie layers gooey toffee, fresh banana, and billowy whipped cream for a simple yet uplifting dessert.
Ingredients:
  • For the crust and filling
  • 1 1/2 cups (190g) graham cracker crumbs or about 12 whole graham crackers
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 (13.4-ounce/380g) can dulce de leche
  • 2 to 3 medium bananas, yellow but not over-ripe
  • For the topping
  • 1 1/2 cups (360ml) cold heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings or cocoa powder, for topping
Instructions:
  • Preheat the oven to 375°F for that perfect bake.
  • To make graham cracker crumbs, easily crush whole graham crackers into fine crumbs using a food processor or a zip-top bag with a rolling pin.
  • Prepare the crust: Combine graham cracker crumbs, cinnamon, and salt in a medium mixing bowl. Pour in melted butter and stir until evenly moistened and sandy. Press the mixture firmly into a 9-inch pie plate, using your hand or a measuring cup to create an even crust along the bottom and up the sides.
  • Bake the crust until golden. Allow it to cool for at least 30 minutes. Spread the dulce de leche onto the cooled crust evenly using an offset spatula or the back of a spoon.
  • Whip the heavy cream, powdered sugar, and vanilla in a stand mixer with a whisk attachment or in a large mixing bowl with a hand mixer on medium-high speed until stiff peaks form. The cream should thicken and hold its shape when the whisk is lifted, being careful not to overwhip to prevent curdling.
  • Create the pie: Peel and slice bananas into 1/4-inch rounds. Arrange them evenly over the dulce de leche. Top with whipped cream and spread to cover the bananas.
  • Chill in the refrigerator, uncovered, for at least 2 hours or overnight. Before serving, top with chocolate shavings or cocoa powder. Store any leftovers covered in the refrigerator for up to 3 days. Press parchment paper or plastic wrap against exposed bananas to prevent browning. Enjoy the recipe? Leave a rating below!

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