A graham cracker crust made with butter is filled with dulce de leche and sliced bananas. Homemade whipped cream is then spread on top to make a banoffee pie that is hard to resist!
GRAHAM CRACKER CRUST– 1 ½ cups graham cracker crumbs (180 grams)– ⅓ cup granulated sugar (65 grams)– 6 tablespoons unsalted butter melted (85 grams)
Ingredient
– 2 (13.4-ounce) cans dulce de leche (2 ¼ cups; 760 grams)– 3 large ripe bananaWHIPPED CREAM– 1 cup heavy whipping cream (240 ml)– ¼ cup powdered sugar (30 grams)– 1 teaspoon pure vanilla extract
Direction
Mix graham cracker crumbs, sugar, and melted butter for the crust. Press it firmly into a 9-inch pie dish. Use the measuring cup bottom and sides to pack the crust into the dish.
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Bake the crust: You can skip this step to make this recipe no-bake. I find that baking the crust for 8–10 minutes makes the pie stronger and easier to slice.
Put one can of dulce de leche in the pie crust after it cools. An offset spatula helps me spread it evenly. Place banana slices on the dulce de leche and cover with another can.
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Make whipped cream: Beat heavy cream, powdered sugar, and vanilla to stiff peaks in a handheld or stand mixer with a whisk attachment. Spread the whipped cream over the pie immediately after baking.
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Put the pie in the fridge for at least three hours before cutting it. To serve, sprinkle chocolate shavings on top right before you serve.