Banoffee Pie
This recipe guides you through creating a delightful Banoffee Pie. It features a rich, homemade dulce de leche generously spread over a buttery graham cracker crust, topped with fresh banana slices. The pie is finished with a crown of light, whipped cream, a sprinkle of cinnamon, and grated bittersweet chocolate, offering a perfect balance of textures and flavors.
Equipment
- 1 Medium Saucepan For cooking condensed milk into dulce de leche.
- 1 Food Processor For crushing graham crackers efficiently.
- 1 9-inch Springform Pan Ideal for easy removal and presentation of the pie.
- 1 Electric mixer or whisk For whipping heavy cream to firm peaks.
- 1 Spatula For spreading dulce de leche and whipped cream.
Ingredients
Main
- 1 14-ounce can sweetened condensed milk
- 2 cups crushed graham crackers about 11 crackers
- 1 stick butter 1/2 cup, melted
- 2 large ripe bananas
- 2 cups heavy cream
- 1/8 teaspoon ground cinnamon
- 2 ounces bittersweet chocolate grated
Instructions
- Pour the can of condensed milk in a medium saucepan and cook over low heat for about 45 minutes stirring frequently. Be careful not to burn as it sticks to the bottom of the pan.
- Add the crushed crackers to a food processor. Pour in the melted butter and pulse until it sticks together and the graham crackers get pulverized. Pour the graham cracker mixture into a 9-inch spring form pan and press with your hands or a 1 cup measurer to evenly distribute on the bottom of the pan. Chill to set for about 15 minutes in the refrigerator.
- Pour the dulce de leche over the graham cracker base. Spread evenly. Slice the peeled bananas and arrange over the top covering the entire surface. Whip the cream until firm and spread over the top. Sprinkle top with cinnamon and grated chocolate. Serve.
Notes
1. Dulce de Leche: The key to a great banoffee is perfectly cooked dulce de leche. Stir constantly over very low heat to prevent burning and ensure even caramelization. Alternatively, you can boil an unopened can of condensed milk submerged in water for 3-4 hours for a hands-off approach, or use a pressure cooker for 45 minutes. Ensure the can is fully covered in water at all times.2. Crust: For a stable crust, ensure graham crackers are finely crushed and thoroughly mixed with melted butter. Press firmly and chill adequately; this prevents crumbling when serving.3. Bananas: Use ripe but firm bananas. To prevent browning if making ahead, a light brush of lemon juice can be applied, though it may slightly alter the taste.4. Whipped Cream: Always start with very cold heavy cream and a cold bowl/whisk for optimal whipping. Stop as soon as firm peaks form to avoid a grainy texture.