Banoffee Pie
The easiest, quickest, most superb no-bake pie you’ll ever make! Banoffee pie is made of 4 simple layers: cookies, dulze de leche, fresh bananas, and whipped cream.
Ingredients
For the crust:
- 1 ½ cups (150g) graham cracker, digestive biscuit or vanilla wafer crumbs
- 2 tablespoons granulated sugar
- ⅓ cup (75g) unsalted butter, melted
For the filling:
- 1 and ¼ cups dulce de leche
- 3 ripe yet firm (not overripe or black) bananas
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ cup grated chocolate/shredded coconut/chopped pecans for topping , optional
Instructions
Make the crust and filling
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In a medium bowl, stir together crumbs, sugar, and melted butter until combined and moistened. Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides to form an even layer.
Cover with plastic wrap and place in the fridge to chill for one hour, until firm (or, optional - for a crispier crust, bake the crust at 350ºF for 5 minutes).
Cool to room temperature before filling.
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Spread dulce de leche gently on top of the crust and smooth the top.
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Slice bananas thinly and lay them over the dulce de leche in one even layer.
Make the whipped cream
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Using a mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla extract on high speed until soft peaks form. Avoid overbeating.
Spread this whipped cream over bananas.
Recipe Notes
* To make crumbs, pulse biscuits in a food processor until finely ground. You can pulse the sugar along with the biscuits in the food processor.
Storing & Serving
Refrigerate for at least 3 hours before serving. Pie will keep for up to 3 days in the fridge.
Serve cold or slightly chilled for best results.
How to make dulce de leche from scratch
The classic method: cooking milk and sugar.
Combine 4 cups milk with 1.5 cups of sugar and simmer in a saucepan for about an hour and a half, until the mixture thickens and caramelizes. Mix frequently at this point until the mixture has a nice caramel color. Remove from heat and allow to cool.
Alternative method: Cooking a can of condensed milk until it turns into a thick, golden dulce de leche.
This can be done by cooking the can in boiling water over the stovetop for 2.5-3 hours, or by cooking it in the oven for about 1.5 hours. While it takes time to cook, it doesn’t involve much effort.
See full instructions here.