Banoffee Pie
Banoffee Pie might be just the dessert you are searching for. This recipe serves 10 and costs 90 cents per serving. One serving contains 496 calories, 8g of protein, and 22g of fat. A mixture of salt, sweetened condensed milk, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. 285 people have tried and liked this recipe. It is brought to you by Fifteen Spatulas. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 37%. Banoffee Pie, Banoffee Pie, and Banoffee Pie are very similar to this recipe.
Servings: 10
Ingredients:
2 large bananas
2 cups gingersnap cookies (to end up with 1.5 cups ground gingersnaps)
1/4 tsp ground cinnamon
2/3 cup heavy cream
1/4 tsp salt
2 tbsp sugar
2 14oz cans sweetened condensed milk
6 tbsp unsalted butter, melted
1 tsp vanilla extract
Equipment:
double boiler
sauce pan
bowl
food processor
oven
wire rack
Cooking instruction summary:
To make the dulce de leche, place the sweetened condensed milk in a double boiler (a heatproof bowl set on top of a saucepan with an inch of simmer water) for about 3 hours, until thick and butterscotch colored. You may need to refill the water once or twice. Let cool.Preheat the oven to 350 degrees F. For the crust, take the gingersnap cookies for a spin in the food processor to grind it into a fine crumb.Mix together the ground gingersnaps, salt, cinnamon, and melted butter, and press it out into a pie plate. Bake the crust for 10 minutes, then cool completely on a wire rack.Pour the dulce de leche into the crust. Slice the bananas, then lay them on the dulce de leche.Place the heavy cream, sugar, and vanilla extract in a bowl and whip to soft peaks. Spread on top of the bananas, then dust the top with cocoa powder or extra dulce de leche, and serve. Enjoy!
Step by step:
1. To make the dulce de leche, place the sweetened condensed milk in a double boiler (a heatproof bowl set on top of a saucepan with an inch of simmer water) for about 3 hours, until thick and butterscotch colored. You may need to refill the water once or twice.
2. Let cool.Preheat the oven to 350 degrees F. For the crust, take the gingersnap cookies for a spin in the food processor to grind it into a fine crumb.
3. Mix together the ground gingersnaps, salt, cinnamon, and melted butter, and press it out into a pie plate.
4. Bake the crust for 10 minutes, then cool completely on a wire rack.
5. Pour the dulce de leche into the crust. Slice the bananas, then lay them on the dulce de leche.
6. Place the heavy cream, sugar, and vanilla extract in a bowl and whip to soft peaks.
7. Spread on top of the bananas, then dust the top with cocoa powder or extra dulce de leche, and serve. Enjoy!
Nutrition Information:
covered percent of daily need
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