Banoffee Pie

Name: Banoffee Pie
Prep time: 30 min
Total time: 1 h
Ingredients: 1 1/2 cups (150g) graham cracker, digestive biscuit or vanilla wafer crumbs; 2 tablespoons granulated sugar; 1/3 cup (75g) unsalted butter, melted; 1 and 1/4 cups dulce de leche; 3 ripe yet firm (not overripe or black) bananas; 1 cup (240 ml) cold heavy cream; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 1/2 cup grated chocolate/shredded coconut/chopped pecans for topping (, optional)

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Prep Time: 30 minutes

Total: 60 minutes

Servings: 9

Ingredients

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1 1/2 cups (150 grams) graham cracker, digestive biscuit or vanilla wafer crumbs2 tablespoons granulated sugar1/3 cup (75 grams) unsalted butter, melted1 and 1/4 cups dulce de leche3 ripe yet firm (not overripe or black) bananas1 cup (240 ml) cold heavy cream2 tablespoons granulated sugar1 teaspoon vanilla extract1/2 cup grated chocolate/shredded coconut/chopped pecans for topping (, optional)

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Instructions

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Step 1

In a medium bowl, stir together crumbs, sugar, and melted butter until combined and moistened. Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides to form an even layer. Cover with plastic wrap and place in the fridge to chill for one hour, until firm (or, optional - for a crispier crust, bake the crust at 350ºF for 5 minutes. Cool before filling).

Step 2

Spread dulce de leche gently on top of the crust and smooth the top.

Step 3

Slice bananas thinly and lay them over the dulce de leche in one even layer.

Step 4

Using a mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla extract on high speed until soft peaks form. Avoid overbeating. Spread whipped cream over bananas. Refrigerate for at least 3 hours before serving. Pie will keep for up to 3 days in the fridge.