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Banoffee Pie
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Description
Caramel, bananas, chocolate and whipped cream piled in a simple crust—an English favorite!
Ingredients
- 14-⅛ ounces, weight Digestive Biscuits, Crushed (like McVitie's)
- 10 Tablespoons Unsalted Butter, melted
- 2 cans (13.4 Oz. Size) Dulce De Leche
- 3 whole Medium Bananas, Sliced (tossed With Lemon Juice If Desired)
- ½ pints Heavy Cream
- 2 Tablespoons Confectioners Sugar
- 4 ounces, weight Semi-sweet Chocolate, Grated Or Curled For Garnish
Preparation
Process digestive biscuits in a food processor. Add melted butter and pulse to combine. Press the mixture into the bottom and up the sides of an 11 1/2-inch tart pan with removable bottom. Refrigerate crust for at least 30 minutes.
Spread the dulce de leche over the crust and refrigerate until ready to serve.
Slice bananas to desired thickness and arrange over caramel. Beat whipped cream until soft peaks form. Add confectioners sugar and beat until desired thickness.
Top the bananas with the whipped cream. Garnish with grated chocolate or chocolate curls if desired. Serve immediately.
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