Banoffee Pie
User Reviews
5
Banoffee Pie
Description
The Banoffee Pie features a crust made from crushed graham crackers mixed with melted butter and sugar, pressed into a pie plate and chilled to set. The filling consists of dulce de leche, which is gently boiled to thicken before being poured into the crust, ensuring a smooth, luscious caramel layer. Layered on top are thinly sliced firm, ripe bananas that add fresh flavor and softness. The pie is finished with whipped cream sweetened and flavored with vanilla, providing a light, airy contrast to the dense caramel and crumbly base. Optional chocolate curls add a decorative touch. Chilling the pie for several hours allows the layers to meld and firm up adequately before serving.
This pie is best served chilled and can be a centerpiece dessert for gatherings or as a special sweet ending to a meal. Its combination of creamy, sweet, and fresh components provides a varied texture and flavor profile that appeals to many.
When serving, warming the pie plate slightly in hot water helps loosen the crust for neat slicing. Leftover pie should be stored covered in the refrigerator and consumed within two days for best texture and freshness.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter melted
- ¼ cup granulated sugar
For the Filling
- 13.4 ounces dulce de leche 1 can, about 1 ½ cups
- 2-3 banana firm and ripe, sliced
- 1 ½ cups heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Chocolate curls for garnish, optional
Instructions
- In a medium bowl, mix graham crumbs, butter, and sugar until well combined.
- Transfer the mixture to a 9-inch pie place and firmly press the crust into the bottom and up the sides of the plate. Refrigerate while preparing the crust.
- In a medium saucepan, bring dulce de leche to a boil over medium heat. Cook for 3-4 minutes, stirring constantly, until thickened.
- Pour thickened caramel over the graham cracker crust and spread in an even layer. Refrigerate until completely cooled, at least 3 hours.
- In a large bowl, whip cream, sugar & vanilla until stiff peaks form. Refrigerate until ready to serve.
- When ready to serve, slice the bananas and layer them over top of the caramel. Top the pie with whipped cream and chocolate curls. Serve immediately.
Notes
- Warm the pie plate briefly in hot water before serving to help release the crust cleanly.
- Keep any leftover pie refrigerated and consume it within 2 days to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297 | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 50mg | 17% |
| Sodium | 113mg | 5% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
