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Banoffee Pie
A classic British dessert with some modern tweaks. Graham cracker crust, dulce de leche and banana filling, topped with whipped cream and chocolate shavings.
Prep Time 20 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Servings 8 servings
Ingredients
- 1¼ cup graham cracker crumbs
- ¼ cup unsalted butter melted
- ¾ to 1 cup store-bought or homemade dulce de leche
- 3 bananas
- 1 cup whipping cream 35%
- 1 cup crème fraîche
- 2 tbsp honey
- 3 tbsp chocolate shavings for garnish
Instructions
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Preheat oven to 350 degrees F.
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Combine graham cracker crumbs and melted butter in a medium bowl, stir with a fork until fulled combined.
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Grease a 9-inch (22 ctart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely.
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Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.
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Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set.
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In a large bowl, beat the whipping cream, honey, and crème fraîche, until stiff peaks form.
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Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.
Recipe Notes
To make your own dulce de leche:
Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.