Classic Banoffee Pie
Graham cracker crust, bananas, thick, gooey caramel, and fluffy whipped cream...what more could you want?
Servings: 12 slices
Ingredients
Graham Cracker Crust:
- 1 1/2 c graham cracker crumbs (about 10-11 graham crackers)
- 2 T brown sugar
- 6 T butter melted
Filling:
- 2 medium bananas sliced
- 12 oz dulce de leche (about 1 1/2 c)
Whipped Cream:
- 2 c heavy whipping cream cold
- 2 T sugar
- 1 tsp vanilla extract
Instructions
Make the Graham Cracker Crust:
- Preheat oven to 350°F.
- Combine graham cracker crumbs, brown sugar, and melted butter. Mix together until all crumbs are moistened with the butter.
- Press into a 9- or 10-inch pie pan (either will work), pressing into the bottom and up the sides.
- Bake at 350°F for about 10 minutes, or until crust is beginning to brown. Remove from oven and place on wire rack to cool completely. (Crust can be made a day ahead if desired)
Make the Whipped Cream:
- Combine cold whipping cream, sugar, and vanilla extract in bowl of stand mixer fitted with the whisk attachment (or use a large mixing bowl and a hand mixer).
- Beat at medium to medium-high speed for about 4 minutes, or until it begins to firm up. You should have medium peaks (not soft, but not quite stiff).
Put it together:
- Slice bananas and place in a single layer on the bottom of the cooled crust. Cut smaller pieces of banana to fill in the gaps between the slices.
- Pour dulce de leche over the top of the bananas, and spread evenly so it covers the bananas completely.
- Spoon whipping cream over the top of the dulce de leche and gently spread it until it covers the pie evenly.
- Cut and serve immediately, or refrigerate until ready to serve.
- Pie will keep for about 3 days in the refrigerator. After that point, the crust will begin to get soggy and the whipped cream will start to deteriorate (but it's still delicious, so if you're like me you'll continue to eat it anyway:)).
- Enjoy!