Banoffee Pie

1. Stage

Remove the label from the condensed milk can, scrubbing off any sticky bits under running water. In a large pot, place the can on its side, then add enough water to fully submerge the can. Bring the water to a boil then turn the heat down to medium. Continue to cook the can for 5 hours, adding water as necessary to keep can submerged.

2. Stage

After 5 hours, use tongs to remove the can and place it in a bowl of ice water to cool completely. Refrigerate for about 2 hours before opening.

3. Stage

Meanwhile, preheat oven to 375° and bake the crust until golden, about 6-10 minutes. Set aside to cool.

4. Stage

In a large bowl, add the cocoa butter and chocolate. In a small pot, bring ¼ cup heavy cream to a simmer and immediately pour over the cocoa butter and chocolate. Let sit for about 3 minutes, then whisk to combine. (It should appear thick, shiny, and emulsified.)

5. Stage

Pour the ganache into the cooled crust, tilting the crust to coat the bottoms and sides as you go. Freeze the chocolate-coated crust for about 3 to 5 minutes. Remove from the freezer and sprinkle the top of the ganache with 2 pinches salt. 

6. Stage

Peel and cut bananas into ¼” slices. Using a spoon or an offset spatula, spread a third of the dulce de leche evenly across top of ganache. Arrange banana slices in concentric circles, starting near the crust and finishing in the center. Spread another third of dulce de leche, followed by more sliced bananas. Finish with remaining dulce de leche and sliced bananas. Refrigerate pie while you whip the cream.

7. Stage

In a large (preferably cold) bowl, whip the remaining ¾ cup cream with the sugar until medium to stiff peaks form. Take the pie out of the fridge and apply the whipped cream on top as you desire. 

8. Stage

Using a microplane, grate a few pieces of dark chocolate on top. Refrigerate for about 2 hours before slicing and serving.