Banoffee pie recipe 

A delicious banoffee pie is made with dulce de leche, banana slices, and handmade whipped cream in a buttery graham cracker crust!

– 1 ½ cups graham cracker crumbs (180 grams) – ⅓ cup granulated sugar (65 grams) – 6 tablespoons unsalted butter melted (85 grams)  2 (13.4-ounce) cans dulce de leche (2 ¼ cups; 760 grams) – 3 large ripe banana – 1 cup heavy whipping cream (240 ml)

Ingredient

– ¼ cup powdered sugar (30 grams) – 1 teaspoon pure vanilla extract – Chocolate shaving

Direction

Mix sugar and graham cracker crumbs in a large basin to make the crust. Stir with melted butter to moisten all crumbs.

1

Put the mixture in a 9-inch pie pan and press it into an equal layer on the bottom and sides. Help pack the crust into the pie dish with the bottom of a measuring cup.

2

Ten minutes should lightly brown the crust. Fully cool after baking. Assembly: Fill half the cooled pie crust with 1 cup or 1 can dulce de leche. Level using an angled spoon or spatula.

3

Mix ¼-inch banana slices with dulce de leche. Sprinkle banana slices with last half of dulce de leche (1 cup or can). Angled spatula or spoon flatten.

4

Whip cream by mixing heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer with the whisk attachment or a large basin with a handheld mixer. Start slowly.

5

Medium-high speed mixing until firm peaks form as mixture expands. Dress pie with whipped cream. After 3 hours in the fridge, cut and serve. Chocolate shavings.

6

Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Pumpkin pie recipe