Description

This three-layer banoffee pice is simple, easy to make, and everyone will love it!

Ingredients

Scale

14 oz digestive biscuits (400 g)
7 oz unsalted butter, melted (200 g)
28 oz dulce de leche (800 g)
4 or 5 bananas, sliced
1 3/4 cups heavy whipping cream, refrigerated for at least 8 hours (400 ml)
1/2 tsp vanilla extract
2 tbsp powdered sugar
2 tbsp chocolate shavings (optional)

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Instructions

Preheat the oven to 400 degrees F (200 C).
Add the biscuits to a food processor and blend until crushed and fine. Then add the melted butter and blend again until you achieve a sand-like texture.
Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. Make sure it is tight and compact. Use a spoon to press it down tightly. Bake the crust for 10 to 15 minutes.
Remove from the oven and allow to cool down before adding the layers.
Using a hand mixer or a stand mixer, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form.
Spread dulce de leche evenly on top of the crust. Add the banana slices in 1-2 layers on top of the dulce de leche, then spread whipped cream on top.
Garnish with chocolate shavings on top of the whipped cream and refrigerate the pie for at least 1 hour before serving.

Notes

Allow the pie crust to cool down completely: This will ensure that your crust won't break when you assemble the pie layers.

Storage: Store leftovers covered in the fridge for up to one day. This pie contains fresh fruit, so it is recommended to eat for up to 1 day.

Bananas: To keep the banana slices fresh, squeeze a few drops of fresh lemon juice all over the banana slices before layering them into the pie to prevent them from browning. If you use a small amount of juice, you won't be able to taste the lemon flavor.

Dulce de leche: If your dulce de leche is too hard, add to a mixing bowl and whisk it for a few minutes to make it smoother and easier to spread over the biscuit crust.

Keywords: banoffee pie, homemade banoffee pie, banoffee pie recipe