Banoffee Pie Recipe
For the pie base:
- 200g (7oz) digestive biscuits/crackers
- 7 tablespoons (100g) butter, melted
For the filling:
- 3 ripe Bananas, sliced
- 400g (14oz) dulce de leche
For the topping:
- 1½ cups (360ml) Heavy cream, cold
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- Chocolate shavings for garnish
1. Preheat oven to 350F (175C).
2. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom and sides of 9-inch (23cm) pie/tart pan. Bake for 5-7 minutes. remove from the oven and allow to cool
3. Spread dulce de leche on top of the crust. Arrange banana slices in 1-2 layers on top of the dulce de leche.
4. In a large bowl place cold heavy cream, powdered sugar and vanilla extract. Whip to medium peaks.
5. Spread whipped cream on top of the bananas. Refrigerate for at least 2 hours.
6. Before serving garnish with chocolate shavings.
Notes:
- If you don’t have dulce de leche, you can make it at home: place a can of sweetened condensed milk a pot of boiling water, making sure the whole can cover with water all the time, boil for 2 hours, then let cool.
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