Banoffee Pie
Banana and dulce de leche come together to form one of the world's favorite flavors: banoffee! This banoffee pie is full of wonderful textures and flavors and will be a hit at any gathering.
Equipment
- 1 9" pie plate
Ingredients
For the crust:
- 1 package crushed
- 5 Tablespoons salted butter melted
- 3 Tablespoons sugar see notes below!
For the dulce de leche:
- 14 ounce can sweetened condensed milk see notes below
For the whipped topping:
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla
Additonal:
- 3 bananas sliced
Optional for garnish:
- toffee bits
- cocoa powder or chocolate shavings/ crumbles
Instructions
Make the Dulce De Leche:
- Remove the label from a 14 oz. can of sweetened milk and place in a large pot and cover with water. Then fill it some more. You want it to be pretty deep in the water, the water should cover the can by 2 or more inches.
- Boil the water for 3 hours, checking the water every 20-30 minutes and adding more whenever the water starts to get low. The can could explode if it isn't covered in water. After 3 hours of cooking, allow the dulce de leche to cool to room temperature or to where the can feels only slightly warm to the touch.
Graham Cracker Crust:
- Preheat oven to 350*F.
- Combine the crushed graham crackers, butter and sugar with a fork. Pour into a 9" pie plate and push into the bottom and up the sides of the plate.
- Bake in a preheated oven for 4 minutes to set the crust. This part is optional, but helps the crust stay in place while spreading the dulce de leche. Allow the crust to cool completely.
Assembly and Whipped Cream:
- Open the can of cooked and cooled sweetened condensed milk and place dulce de leche on the graham cracker crust. Spread it out evenly then refrigerate for 2-4 hours.
- After it's cooled, slice the bananas into rounds. Place the banana rounds on top of the dulce de leche. Gently press bananas slightly down into the dulce de leche. Put back in the refrigerator while you make the whipped topping.
- Next, make the whipped topping. Using the wire attachment on an electric mixer, whip the heavy whipping cream and vanilla in a large bowl just until it starts to thicken a bit. Add the powdered sugar. You can add more if you like it sweeter, but the pie is pretty sweet already from the dulce de leche. Mix on high until peaks begin to form, another minute or two.
- Spoon over top of the bananas and spread it around evenly.
- Top with any garnishes desired: toffee bits, more bananas, chocolate shavings, cocoa powder.
- Serve immediately and Enjoy!
Video
Notes
For the crust: this pie is really sweet as it is. Adding sugar to the crust helps it stay together and have good structure. I usually skip the sugar for a slightly savory crust that better compliments the rest of the pie. If you also skip the sugar- be warned, it is crumbly and a little messy.
Sweetened condensed milk: you can skip making your own dulce de leche by just buy a can of it at the grocery store. It is very similar. It is often near the sweetened condensed milk. If your grocery store doesn't have it, check your local latin market.
When adding water to the boiling dulce de leche, I like to microwave the water first so it's nice and hot and doesn't cool down the boiling water as much.
Sometimes it is necesary to whisk the dulce de leche after it's done cooking if there are any lumps.
If you don't allow the dulce de leche to cool before opening, hot dulce de leche will come spurting out.
Keep as cold as possible before serving, refrigerate any leftovers immediately.
Eat within 24 hours of making for best results.
Nutrition
Serving: 1sliceCalories: 434kcalCarbohydrates: 56gProtein: 7gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 66mgSodium: 235mgPotassium: 373mgFiber: 1gSugar: 40gVitamin A: 775IUVitamin C: 5mgCalcium: 165mgIron: 0.2mg
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