Banoffee Pie
The crushed digestive biscuits make a nice crust for this delicious banoff pie. The filling starts with sweetened condensed milk turned into a dulce de leche type cream, then topped with lots of slices of fresh banana, fresh whipped cream and chocolate shavings.
Ingredients
- 2 bananas sliced
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream chilled
- 1 cup dulce de leche or caramel sauce
- 3 cups chocolate wafers or chocolate covered digestive cookies
- 1/2 cup unsalted butter melted
- 1/4 cup powdered sugar (or confectioners sugar)
- 2 oz chocolate (chips or chunks)
Instructions
First, prepare an 8-inch pie or pie plate by greasing with butter and set aside.
Then, process the cookies in a food processor until they turn into crumbs or put them in a ziplock bag and crush them with a rolling pin.
Melt the butter and stir into the cookie crumbs until well combined. Line the pie plate with the cookie crumb mixture, making sure it comes to the top of the plate. Your pie crust should be about 1/4 inch thick. Refrigerate the crust for at least 4 hours to set.
Melt the chocolate in a double boiler or in the microwave, then spread it out on a clean baking sheet in a thin layer. Put the cookie sheet in the refrigerator for 1 hour. Remove from the refrigerator and slide the blade of your knife across the surface of the chocolate in gentle, firm motions to create curls. Once the curls are created, put them back in the fridge until you need them.
Fill the pie crust with the prepared caramel filling and flatten with an offset spatula. Add a layer of sliced bananas.
Whip the heavy cream with the icing sugar and vanilla until soft peaks form, then garnish your banana slices. Use the back of your spoon to create swirls. Then garnish with chocolate curls. Chill the banoffee pie in the refrigerator for two hours before serving to allow the layers to set and the flavors to melt. Happy Cooking Time.
Recipe Notes
* The Carnation or Nestlé brands sell canned “dulce de leche” or caramel sauce.
