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Tasty Banoffee Pie Recipe !!

This super easy banoffee pie is made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream, and topped with chopped peanuts. It is a positively addicting dessert!
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Ingrédients
  

FOR THE GRAHAM CRACKER CRUST:

  •  2 cups graham cracker crumbs ((approximately 14 whole graham crackers))
  •  ⅓ cup light brown sugar
  •  ½ cup unsalted butter (melted)
  •  Pinch salt

FOR THE FILLING:

  •  3 bananas (peeled and sliced ¼-inch thick)
  •  14 ounces dulce de leche

FOR THE COFFEE WHIPPED CREAM:

  •  1½ cups heavy cream
  •  1½ teaspoons instant espresso powder
  •  ½ cup granulated sugar
  •  1 teaspoon vanilla extract

TO GARNISH:

  •  Shaved chocolate
  •  Chopped hazelnuts or peanuts

Instructions
 

  • Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring that the mixture is evenly moistened. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Place in the freezer for at least 15 minutes.
  • Assemble the Filling: Arrange the sliced bananas on the crust, then spread the dulce de leche over top of the bananas.
  • Make the Coffee Whipped Cream: In a large bowl, whisk the espresso powder into the heavy cream until dissolved. Add the sugar and vanilla and, using an electric mixer, whip on medium speed until frothy and beginning to thicken (2 to 3 minutes). Increase the speed to medium-high and beat for another 30 seconds to 1 minute, or until the cream looks billowy and there are distinct trails left by the whisk in the whipped cream. 
  • Spread the whipped cream over the filling and garnish with chopped hazelnuts (or peanuts) and shaved chocolate, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.

Notes

  • Crust - You can substitute other types of crackers/biscuits or use other alternatives like Oreo, chocolate graham cracker, etc.
  • Dulce de Leche - I use canned dulce de leche for this pie, but if you wish to make your own, you need to boil an unopened can of sweetened condensed milk.
  • Make-Ahead - You can make prepare the graham cracker crust, cover and freeze the pie plate for up to 3 months. The entire pie can be assembled 1 day in advance. I do not recommend freezing this pie.

    To serve : 

    • To serve, carefully release the pie from the tin by standing it on a large can so that the sides drop away.
    • Now you can gently slide the case onto a plate – you can use a spatula to help – and serve in slices. Enjoy!
    • Keep it chilled – it won’t last long!
    • Store your banoffee pie uncovered in the refrigerator. Don't leave your pie sitting out on the counter. The bananas may soften and the fresh cream could spoil.
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