Banoffee Pie


Happy Friday everyone! Seeing as how I'm leaving for a trip to Madrid soon, and things are busy at work, I'm going to keep this post for Banoffee Pie -- one of my very favorite desserts! -- short and sweet. Now, if you've had the misfortune of never hearing about Banoffee Pie until just this moment, here's a little background: it's a British dessert, one that I'm sure Princess Kate, Harry Potter, and David Beckham all enjoy. It is quite simple, consisting of a buttery, crisp cookie crust, a layer of gooey toffee (or dulce de leche, but Banoffee Pie is nicer sounding than Banulce de Leche Pie) sliced bananas, and a generous swoosh of freshly whipped cream. As you can imagine, it is insanely delicious and insanely easy to prepare, meaning that you could very well make and finish this whole pie off by yourself -- I speak from experience -- so it's best to make this for a group.

I've made this dessert for last minute dinners with friends since it is so quick to prepare, but if you'll already be busy preparing lamb, ham, etc this Easter Sunday this dessert is impressive (and not to mention yummy) enough to be worthy of your holiday menu this year, without requiring much time at all. The dark chocolate garnish is not traditional or mandatory, but I do recommend this last step, as it makes the dessert even prettier (plus the addition of chocolate is never a bad idea).

Have a nice Easter everyone! Will be back soon with a post on what we ate in Madrid!


BANOFFEE PIE 

Ingredients for the crust:
8 ounces (250 grams) of digestive biscuits, graham crackers, or plain vanilla cookies, crushed
1 stick (100 grams) of butter, melted

Ingredients for the filling:
2-3 bananas, sliced
1 (350 gram) jar dulce de leche
250 ml whipping cream
1/4 cup powdered sugar
Dark chocolate shavings, for decorating


Preheat the oven to 350 degrees Fahrenheit.

In a medium bowl, mix together the cookie or graham cracker crumbs with the butter. Pat the mixture into the bottom of a 9 inch spring form pan. Bake the crust for about 7 minutes. Set the crust aside and let cool completely.

Once the crust is completely cold, cover it with a nice layer of dulce de leche (I use almost the whole jar for this). 
 Cover the dulce de leche with a layer of bananas. 

Next, using electric beaters, mix the whipping cream and powdered sugar together until the cream is whipped to soft peaks. Spread a layer of the cream over the bananas and dulce de leche. Sprinkle with chocolate shavings. 


Put the pie in the refrigerator for about an hour (I find it is much easier to cut the pie into slices when it is cold) and serve. Serves 8-10. 










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