Thursday, October 22, 2020

Easy Banoffee Pie


 



Easy Banoffee Pie







A delicious, easy banoff pie with a cookie crust, smooth caramel, fresh banana, vanilla cheesecake and cream filling!

INGREDIENTS:

FOR THE GRAHAM CRACKER CRUST:

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

FOR THE FILLING:

  •    14 ounces of dulce de leche
  •    3 bananas (peeled and cut into ¼ inch thick slices)   

FOR THE COFFEE WHIPPED CREAM:

  •     ½ cup granulated sugar
  •    1½ cup heavy cream
  •    1 teaspoon of vanilla extract
  •    1½ teaspoon instant espresso powder     
TO TOPPING:
  •    Chopped hazelnuts or peanuts
  •    Shaved chocolate

DIRECTIONS:

First, prepare crust: In medium bowl, combine graham cracker crumbs, brown sugar and salt, making sure no brown sugar lumps remain. Drizzle the melted butter with the graham cracker mixture and toss with a fork, making sure the mixture is evenly moistened. Press the crust mixture evenly into the bottom and sides of a 9-inch pie plate, and tamp tightly using the back of a measuring cup. Place in the freezer for at least 15 minutes.

Then, assemble the filling: Arrange the sliced bananas on the crust, then spread the dulce de leche over the bananas.

Prepare the coffee whipped cream: In a large bowl, whip the espresso powder into the heavy cream until dissolved. Add the sugar and vanilla and, using an electric mixer, whisk on medium speed until frothy and starting to thicken (2 to 3 minutes). Increase speed to medium-high and beat for 30 seconds to 1 minute, or until cream looks puffy and there are distinct marks left by the whisk in the whipped cream.

Spread whipped cream over 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. Happy Cooking Time.