Banoffee Pie
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 8 servings 1x
- Category: Cakes and Pies
- Cuisine: Around the world
Rich, decadent, and loaded with bananas, dulce de leche and whipped cream, this banoffee pie has everything to fix your sweet tooth!
Ingredients
Scale
For the crust:
- 425g (15oz) graham crackers or Digestive biscuits
- 1 cup (170g) unsalted butter, melted and cooled
For the filling:
- 1 stick (113g) unsalted butter
- 3/4 cup (135g) dark brown sugar
- 1 can (14oz / 396g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the topping:
- 3 ripe bananas
- 2 cups (480 ml) cold heavy cream
- Grated dark chocolate (optional)
Instructions
- For the crust: in a food processor, pulse the crackers to fine crumbs. Add the melted butter and pulse until the mixture looks wet and holds together when pressed. Transfer the crumbs to a 10-inch tart pan with a removable bottom. Press the crust firmly and evenly onto the bottom and up the sides of the pan. Refrigerate for 1 hour.
- In the meantime, make the filling: melt the butter in a medium saucepan over medium-high heat. Add the brown sugar, sweetened condensed milk, vanilla, and salt and bring to a boil, stirring continuously until the mixture darkens, about 2 minutes.
- Pour the filling into the prepared crust and smooth into an even layer. Place in the fridge and let sit for 1 hour.
- When ready to serve, slice the bananas and place evenly on top of the pie.
- Whip the cream with an electric hand mixer until stif peaks form, and pour onto on top of the pie, and garnish with grated chocolate if desired.
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https://www.delscookingtwist.com/banoffee-pie/