Banoffee Pie
- Total Time
- 30 minutes, plus cooling and chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups/155 grams graham cracker crumbs (about 10 whole graham crackers)
- 5tablespoons/70 grams unsalted butter, melted
- ⅓cup/65 grams granulated sugar
- ½teaspoon kosher salt
- 2½cups/600 milliliters store-bought dulce de leche (about 20 ounces)
- 3large bananas, peeled and sliced about ¼-inch thick
- 1½cups/360 milliliters cold heavy cream
- 2tablespoons granulated sugar
- 1teaspoon vanilla extract
- 1teaspoon instant coffee granules (optional)
- Chocolate shavings or fresh coffee grounds, for garnish (optional)
For the Whipped Cream
Preparation
- Step 1
Heat the oven to 350 degrees. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie plate. Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides. Make sure it is well packed. Bake until set, 12 to 15 minutes. Let cool at room temperature for 30 minutes, or cover with plastic wrap and refrigerate up to 2 days.
- Step 2
Spoon the dulce de leche into the pie crust and spread into an even layer. Pile in banana slices into a relatively even layer (they should overlap). Transfer the pie to the refrigerator while you make the whipped cream.
- Step 3
Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract and instant coffee, if using, on medium-high speed until firm peaks form, 1 to 2 minutes. Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2 hours and up to overnight.
- Step 4
To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds, if desired. Store leftover pie in the refrigerator, covered, for up to 5 days. The whipped cream may lose some height, but the pie will be no less delicious.
Private Notes
Comments
Where do you buy "store-bought dulce de leche"? Is there a particular brand you recommend?
1. Florence Fabricant nyt 2. Or take a can of sweetened condensed milk and plonk it in a saucepan of simmering water. Simmer, covered with water at all times, for about 2 hours. Remove from heat, cool before opening. 3.Makes about 1 1/2 cups. Sweetened condensed milk method: Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan w hot water 1/2 way
We used 2 pints of Haaagen-Dazs Dulce de Leche ice cream instead of dulce de leche canned milk, and turned this into a delicious ice cream pie. Perfect for summer. I made it twice in a week because we couldn't stop talking about it.
Anyone know how to keep the whipped cream from turning watery? Mine sat in the fridge but I could see it was deflating and looked a little watery on the edges.
I made this and chilled it overnight. I used store bought dulce de leche and when I cut into the pie, it was like soup. Totally runny and way too much dulce de leche. I think there needs to be a disclaimer about the type of dulce de leche to use since they vary so much.
Trying to eat off shelves, baked a crust of semi-stale double-stuffed Oreos, a handful pretzels, and butter. Decreased dulce and sugar. Enjoyed by all.