- 3 cups chocolate wafers or chocolate covered digestive cookies
- 1/2 cup unsalted butter melted*
- 1 cup dulce de leche or caramel sauce *
- 2 bananas sliced
- 1 1/2 cups heavy whipping cream chilled
- 1/4 cup powdered sugar (or confectioners sugar)
- 1 tsp vanilla extract
- 2 oz chocolate (chips or chunks)
- Prepare an 8 inch tart or pie plate by greasing with butter and set aside.
- Process the cookies in a food processor until they turn into crumbs or put them in a ziplock bag and crush with a rolling pin.
- Melt the butter and stir into the cookie crumbs until well combined. Line the pie plate with the cookie crumb mixture making sure it comes all the way to the top of the plate. Your pie crust should be approximately 1/4 inch thick. Refrigerate the crust at least 4 hours to set.
- Melt the chocolate in a double boiler or in the microwave, then spread on a clean cookie sheet in a thin layer. Put the cookie sheet in the fridge to set for 1 hour. Remove from the fridge and drag the blade of your knife across the chocolate surface in smooth and firm movements to create curls. Once the curls are created, put them back in the fridge until needed.
- Fill the pie crust with the prepared toffee filling and flatten with an offset spatula. Add a layer of sliced bananas.
- Whip the heavy cream with icing sugar and vanilla until soft peaks form then top your sliced bananas with it. Use the back of your spoon to create swirls. Then top with chocolate curls. Chill banoffee pie in the fridge for two hours before serving to allow layers to set and flavours to meld.
- Carnation or Nestle brands sell canned “dulce de leche” or caramel sauce
- Salted Butter will still work in this recipe