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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!
- 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
- 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:
- The classic method of cooking down and constantly stirring milk and sugar
- 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.
- Preheat oven to 350°F (177°C).
- 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.)
- 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.
- 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.
- Refrigerate pie uncovered for at least 2 hours and up to 1 day. Garnish with toppings before serving, if desired.
- Cover and store leftover pie in the refrigerator for up to 5 days. It won’t last 5 days…. just sayin’.