Banana Banoffee Pie


2 cups graham cracker crumbs

10 Tbsp. unsalted butter, melted

¼ cup brown sugar

1 pinch fine sea salt

2 cups dulce de leche, divided

3 bananas sliced, plus additional, for garnish

½ cup toffee bits plus additional, for garnish

1 pint heavy whipping cream

3 Tbsp. sugar

½ tsp. vanilla extract

Preheat oven to 350.

In a bowl, stir graham cracker crumbs, melted butter, brown sugar and salt.

Firmly press mixture into the bottom and sides of a 9" deep-dish pie plate.

Bake until lightly set, 8 minutes, then set aside to cool for 5 minutes.

Pour 1½ cups dulce de leche into the crust.

Top with bananas, arranging in concentric circles, overlapping slightly.

Sprinkle with ½ cup toffee bits, then drizzle ¼ cup dulce de leche.

Using a mixer, beat cream and 3 Tbsp. sugar at medium high speed until soft peaks form, then stir in vanilla.

Spoon whipped cream over banana layer.

Drop teaspoons of dulce de leche over whipped cream, then swirl using the back of a spoon.

Refrigerate 30 minutes to 3 hours.

Garnish with toffee bits and banana slices. Enjoy!
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