Get the Recipe: Banoffee Pie
Banoffee pie is a sweet, creamy masterpiece that’s impossible to resist! It’s the kind of dessert that disappears in seconds.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 6 Tablespoons unsalted butter, melted
- 3 Tablespoons brown sugar
- Pinch of kosher salt
Filling
- 1 ¼ cups (one 13 oz can) dulce de leche
- 2 large bananas, sliced
- ½ cup toffee bits
Topping
- 2 cups (240 ml) heavy whipping cream
- 3 Tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
- Chocolate shavings for garnish
Instructions
- Preheat oven to 325°F.
- In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt.
- Transfer mixture to a 9-inch pie plate. Press the mixture into the bottom and up the sides of the pan. Bake for 10 to 12 minutes or until fragrant. Let the crust cool completely.
- Pour 1 ¼ cups dulce de leche into the crust. Use an offset spatula to spread into an even layer.
- Arrange sliced bananas on top of the dulce de leche layer. It’s okay for the banana slices to overlap slightly. I like to make a concentric circle pattern. Sprinkle toffee bites on top. Set aside.
- Make the whipped cream. In a cold metal bowl, add the heavy cream, sugar and vanilla. Use an electric mixer to whip the mixture until medium-soft peaks form.
- Transfer whipped cream to a piping bag and pipe whipped cream over the pie filling. Refrigerate for 2 hours and up to 48 hours. Garnish with chocolate shavings before serving.
Notes
Store covered in the refrigerator for up to 3 days.
Serving: 1slice, Calories: 391kcal, Carbohydrates: 31g, Protein: 3g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 84mg, Sodium: 114mg, Potassium: 165mg, Fiber: 1g, Sugar: 22g, Vitamin A: 1061IU, Vitamin C: 2mg, Calcium: 52mg, Iron: 1mg