Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
- ½ cup (1 stick) unsalted butter, melted
For the filling:
- 1 ½ cups dulce de leche (store-bought or homemade)
- 3-4 ripe bananas, sliced
For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Dark chocolate shavings or cocoa powder (optional, for garnish)
Instructions:
1. Prepare the crust:
- In a medium bowl, mix the graham cracker crumbs with the melted butter until evenly combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Place the crust in the refrigerator to chill and set for about 30 minutes.
2. Assemble the filling:
- Once the crust is set, spread the dulce de leche evenly over the bottom of the crust. Be generous, as this is the main caramel layer of the pie.
- Arrange the banana slices on top of the dulce de leche layer, covering it completely.
3. Whip the cream:
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream over the bananas, creating an even, fluffy layer.
4. Garnish and serve:
- Optionally, top the pie with dark chocolate shavings or a light dusting of cocoa powder for added flavor and a decorative touch.
- Refrigerate the pie for at least 1 hour before serving to allow the flavors to meld and the pie to set.
Enjoy!
This Banoffee Pie is the perfect combination of buttery crust, sweet bananas, creamy dulce de leche, and airy whipped cream. It’s rich yet refreshing and makes for a fantastic no-bake dessert!