Banoffee Pie
Prep Time
20 mins
Chill Time
2 hrs 10 mins
Total Time
2 hrs 30 mins
Enjoy layers of dulce de leche caramel, bananas and cookie crust with my Banoffee Pie recipe. It's a delicious dessert I grew up with and still enjoy today.
Course:
Dessert
Cuisine:
British
Servings: 8 slices
Ingredients
Banoffee Pie Crust
- 1 recipe Cookie Crust
Banoffee Pie Filling
- 1 cup (10 oz/283 g) Dulce De Leche
- 3 small bananas (about 10½ oz/300 g)
- 1 ¼ cups (10 fl oz/300 ml) heavy whipping cream , lightly whipped
- 1 oz/28 g bittersweet chocolate
Instructions
To Make the Banoffee Pie Crust
-
Make the Cookie Crust according to my recipe and press it into an 8-inch (20 cm) tart pan with a removable bottom. Refrigerate for a least 10 minutes to firm up.
To Assemble the Banoffee Pie
-
Spread the Dulce De Leche over the crust. Chill in the fridge for at least 2 hours or until firm.
-
Slice the bananas and layer them on top.
-
Carefully remove the pie from the tin and place on a serving plate.
-
Spoon the softly whipped cream over the bananas, and grate over some chocolate.
To Serve and Store the Banoffee Pie
-
Slice and enjoy with a cup of tea. Store any leftovers covered in the fridge for up to 2 days.