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Recipe Category / Pies and Tarts
Chocolate Banoffee Pie
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
4 hours
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6
  • Prepare the dulce de leche.
  • In a food processor, beat the graham crackers or digestive cookies until finely ground.
  • Melt the butter in a deep pan over medium to low heat.
  • When it has melted, add the ground cookies. Mix with a spatula to combine.
  • When the mixture starts to resemble wet sand, remove from heat. Add 50 g of chocolate. Continue mixing away from heat until the chocolate melts and is distributed evenly in the mixture.
  • Press mixture onto the bottom and sides of a round 26 cm spring form pan or a 10x35 cm rectangular baking pan. Use the bottom of the glass to press the mixture firmly onto the bottom and the sides of the pan.
  • Refrigerate the pan so that the mixture can chill, for 15-20 minutes.
  • Clean the deep pan and place over low heat. Add the condensed milk (dulce de leche) that should by now have a lovely caramel taste and color. Heat until it warms up and melts and add 1 pinch of salt.
  • Add the 100 g of chocolate. Remove from heat and continue to stir until the mixture is completely combined.
  • Remove the baking pan from the refrigerator. Add the caramel mixture over the pie base and refrigerate again for 2-3 hours, until it completely chills.
  • Before serving, prepare the bananas. Slice them and toss them in the lemon juice so that they don’t turn brown.
  • Beat the heavy cream with the caster sugar and vanilla extract, until it becomes like thick yogurt.
  • Decorate the pie with the sliced bananas and top with whipped cream.
  • Serve with ground cookies.
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