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Description

Banoffee pie is an English dessert pie made from bananas, cream and toffee, combined either on a buttery biscuit base or one made from crumbled biscuits and butter.

In simple terms it is a pie that is freaking delicious!

Ingredients

  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 5 Tablespoons (72g) unsalted butter, melted
  • 1/3 cup (67g) granulated sugar
  • 1 and 1/4 cups dulce de leche**
  • 2 large bananas, sliced

Whipped Cream

  • 2 cups (480ml) cold heavy whipping cream
  • 1/4 cup confectioners’ sugar or granulated sugar*
  • 2 teaspoons pure vanilla extract
  • optional toppings: chocolate shavings, chopped nuts, or toffee bits for garnish

**

What is Dulce de Leche?

Dulce de leche is similar to caramel, but a little sweeter and creamier. It’s prepared by slowly heating sugar and milk until everything caramelizes. If we’re getting all scientific, I learned that a lot of the flavor comes from the Maillard reaction. Interesting! Dulce de lecheis Spanish for candy made/of milk. There are a few ways to prepare dulce de leche including:

  1. The classic method of cooking down and constantly stirring milk and sugar
  2. The shortcut method of cooking sweetened condensed milk

We’re using the shortcut method today, Both are delicious!

You need 1 can of sweetened condensed milk, a non stick frying pan, spatula and patience.

Pour the can of sweetened condensed milk into a non stick frying pan. Put heat on medium and stir with a spatula. You want the milk turn into a deep caramel colour that we will use for the banoffee pie. This whole process will take anywhere from 15-30 minutes. Whatever you do don’t stop stiring it! You can also do it on medium low heat too. This is a marathon not a sprint.


Instructions

  1. Preheat oven to 350°F (177°C).
  2. If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. Make sure it is tight and compact. Use the bottom of a flat measuring cup to press it down tightly. Bake the crust for 15-16 minutes. Remove from the oven and allow to cool for at least 15 minutes (and up to 2 days) before adding the layers. Meanwhile, make the whipped cream. (Next step.)
  3. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  4. Spread dulce de leche on top of the crust. Arrange banana slices in 1-2 layers on top of the dulce de leche, then spread whipped cream on top.
  5. Refrigerate pie uncovered for at least 2 hours and up to 1 day. Garnish with toppings before serving, if desired.
  6. Cover and store leftover pie in the refrigerator for up to 5 days. It won’t last 5 days…. just sayin’.