Decadent Layers: Classic Banoffee Pie Indulgence

 

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs or crushed digestive biscuits
• ½ cup unsalted butter (melted)

For the Filling:

• 1 can (14 oz) sweetened condensed milk (to make caramel/dulce de leche)
• 3-4 ripe bananas (sliced)

For the Topping:

• 1 ½ cups heavy cream (cold)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or cocoa powder (for garnish)

Instructions:

1. Make the caramel. Place the unopened can of sweetened condensed milk in a large pot, cover it with water, and simmer for 2-3 hours. Make sure the can is fully submerged throughout the process. Afterward, allow it to cool before opening (this turns it into caramel/dulce de leche). Alternatively, you can use store-bought dulce de leche.

2. Make the crust. In a medium bowl, mix the graham cracker crumbs or crushed digestive biscuits with the melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch pie dish to form the crust. Refrigerate the crust for at least 30 minutes to firm up.

3. Assemble the filling. Once the crust has set, spread the cooled caramel/dulce de leche over the crust in an even layer. Then, arrange the sliced bananas on top of the caramel.

4. Whip the cream. In a mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

5. Add the topping. Spoon or pipe the whipped cream over the banana layer, spreading it evenly.

6. Garnish and serve. Sprinkle chocolate shavings or dust with cocoa powder on top for decoration. Refrigerate the pie for at least an hour before serving.

Enjoy your creamy, indulgent Banoffee Pie!