Ingredients for - Banoffee Pie

1. For the crust and filling
2. 1 1/2 cups (190g) graham cracker crumbs or about 12 whole graham crackers
3. 1/2 teaspoon ground cinnamon
4. 1/2 teaspoon kosher salt
5. 6 tablespoons (85g) unsalted butter, melted
6. 1 (13.4-ounce/380g) can dulce de leche
7. 2 to 3 medium bananas, yellow but not over-ripe
8. For the topping
9. 1 1/2 cups (360ml) cold heavy cream
10. 2 tablespoons powdered sugar
11. 1 teaspoon vanilla extract
12. Chocolate shavings or cocoa powder, for topping

How to cook deliciously - Banoffee Pie

1 . Stage

Preheat the oven to 375°F.

2 . Stage

Make the graham cracker crumbs (optional): If you’re starting from whole graham crackers, use a food processor to grind them into fine crumbs. If you do not have a food processor, place the graham crackers in a 1-gallon zip-top bag and use a rolling pin to crush them into fine crumbs.

3 . Stage

Make the crust: In a medium mixing bowl, stir the graham cracker crumbs, cinnamon, and salt together with a rubber spatula. Add the melted butter and mix until the crumbs are evenly moistened and the mixture looks sandy. Break up any large clumps with the spatula. Transfer the crumb mixture to a standard, 9-inch pie plate. Use your hand or the bottom of a measuring cup to press the crumbs firmly into an even layer along the bottom and up the sides of the pie plate to make a crust.

4 . Stage

Bake the crust and add the dulce de leche: Bake the crust in the preheated oven for 10 minutes, or until it begins to turn golden. Let the crust cool completely, at least 30 minutes. Scrape the dulce de leche into the cooled pie crust and gently spread it into an even layer with an offset spatula or the back of a spoon.

5 . Stage

Make the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. The cream should thicken and when you pull the whisk out of the bowl, the peak should stand up. Don’t overwhip the cream or it will curdle.

6 . Stage

Assemble the pie: Peel the bananas and slice them into 1/4-inch thick rounds. Top the dulce de leche with the banana slices in an even layer. Spoon the whipped cream onto the pie and spread it to cover the bananas completely.

7 . Stage

Chill: Refrigerate the pie, uncovered, for at least 2 hours and up to overnight. To serve, sprinkle the top of the pie with chocolate shavings or dust with cocoa powder. Store leftover pie, covered, in the refrigerator for up to 3 days. To prevent the exposed bananas from browning, press a small piece of parchment paper or plastic wrap against the cut edges.  Love the recipe? Leave us stars below!