Banoffee Pie Top Recipe
“I cook, I bake, I share and I will never serve anything my picky self won’t eat – that is my mantra!” . “~ Faye, Foodie.blogspot
It is claimed banoffee pie first originated in 1971 through Ian Dowding and Nigel Mackenzie. It is a traditional English dish with it’s main ingredients being banana, cream and toffee. The word “Banoffee” entered the English language and became used to describe any food or product that tastes or smells of both banana and toffee. Faye of Foodie19.blogspot says, “Life is about making delicious things from scratch…” We are thrilled that she shares one of her great sounding recipes with us.
Faye insists it is the easiest to make. She adds, “This dessert may seem too sweet if you think about the dulce de leche spread on the graham crust but it’s not. That is the reason why I use honey Grahams for the crust and just omit the sugar. The whipped topping is also from scratch and I used very little confectioner’s sugar. It also helped that I squeezed a lemon over the bananas to keep them from darkening, and somehow the subtle acidity blended well with the caramel and the bananas.”
Banoffee Pie Crust
1 1/2 cups honey Graham crumbs (pulsed in a blender or food processor).
1 stick unsalted butter, melted.
Pour the melted butter on the Graham crumbs and mix well using a fork.
Press in a spring form pan lined with parchment paper and greased with baking spray.
Bake at 375° F / 190° C for ten minutes.
Allow to cool completely while preparing the toppings.
Banoffee Pie Filling
Slice 3 to 4 ripe bananas, and squeeze lemon juice to keep from darkening, and set aside.
I’m assuming you have your dulce de leche ready (It can be made from scratch or store-bought.)
When the crust has cooled completely, spread dulce de leche on top evenly. I used a spatula and a spoon to avoid the crust from sticking.
Arrange banana slices on top making sure there are no gaps.
Spread the rest of your dulce de leche on top.
Arrange the rest of the bananas.
Finish with the whipped cream topping.
Chill for an hour or two before slicing.
You may sprinkle the pie with grated dark chocolate if you want.
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