Banoffee Pie Recipe

Banoffee pie is a classic British dessert that combines banana slices, whipped cream, and a rich toffee-like dulce de leche. First created in 1971, the desserts name comes from a fusion of the words "banana" and "toffee." Its a delicious treat with a buttery graham cracker crust, sweet layers, and a creamy finish. Here's how you can make your own banoffee pie:

Ingredients

• 1 can (13.4 oz) dulce de leche
• 1 1/2 cups graham cracker crumbs
• 1/3 cup white sugar
• 2 teaspoons ground ginger (optional)
• 6 tablespoons butter, melted
• 3 bananas, sliced
• 1 1/2 cups heavy cream
• 3 tablespoons powdered sugar
• Chocolate shavings (optional)
• Espresso powder (optional)

Instructions

Step 1: Preheat the oven to 350F (175C). Gather all your ingredients for the pie.

Step 2: In a medium-sized bowl, mix the graham cracker crumbs, white sugar, ground ginger (if using), and melted butter. Stir until everything is combined.

Step 3: Press the graham cracker mixture into the bottom of a 9-inch tart pan or pie plate. Make sure its evenly spread out. Bake the crust in the preheated oven for 12 to 15 minutes, until its set. After baking, let it cool on a wire rack for about 15 minutes.

Step 4: Once the crust has cooled, spread the dulce de leche evenly over it. Then, arrange the banana slices on top of the dulce de leche.

Step 5: In a large bowl, beat the heavy cream and powdered sugar together until stiff peaks form. This should take about 3 minutes using an electric mixer.

Step 6: Spread the whipped cream generously over the bananas, covering them completely.

Step 7: Refrigerate the pie for at least 2 hours, or preferably overnight, to let it set and chill properly.

Step 8: Before serving, optionally sprinkle the pie with chocolate shavings, cocoa powder, or a light dusting of espresso powder for added flavor and decoration.

Tips & Storage

To add a festive touch, consider mixing ground ginger into the crust, especially if you're preparing this for Christmas. The crust can be prepared ahead of time and stored, covered, for up to 2 days.

Storage: Cover and store the pie in the refrigerator for up to 5 days.

Freezing: Freezing is not recommended, as it may affect the texture. However, if you need to store it longer, you can freeze the pie for up to 3 months.

Nutrition (Per Serving)

• Calories: 510
• Total Fat: 30g (38% DV)
• Saturated Fat: 18g (91% DV)
• Cholesterol: 87mg (29% DV)
• Sodium: 213mg (9% DV)
• Total Carbohydrate: 57g (21% DV)
• Dietary Fiber: 1g (5% DV)
• Total Sugars: 43g
• Protein: 6g (12% DV)
• Vitamin C: 4mg (4% DV)
• Calcium: 161mg (12% DV)
• Iron: 1mg (4% DV)
• Potassium: 339mg (7% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.