Banoffee Pie – a no-bake dessert with a delicious cookie crust, caramel and flavored ripe bananas for filling, topped with coffee flavored whipped cream and crunchy chocolate chips.
Source:Home Cooking Adventure
Element
Makes about 10 servings
Earth’s crust
10 oz (300g) digestive biscuits or graham crackers
1/2 cup (113g) butter, melted
pour until it’s full
1 can (14 oz – 397g) sweetened condensed milk, unlabeled
2-3 medium ripe bananas
Lemon juice makes a lemon
Cover the food
1 1/4 cups (300g) whipped cream, chilled
2 instant teaspoons (2g)
Chocolate curls
1. Prepare the dulce de leche. Put the can of unopened sweetened condensed milk into the pot, cover with water. Place pan over medium-high heat and bring to a boil. Cook for 2.5- 3 hours. Remove from heat, remove can from water and cool.
2. Prepare the crust. Place graham crackers/crackers in the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined.
3. Using the back of a spoon and fingers, press the mixture into the bottom and sides of the 5×14 inch (12 x 36 cm) rectangular tart pan. Put in the fridge for 30 minutes.
4. Spread dulce de leche on top of pie crust and refrigerate for about 1 hour or until ready to serve.
5. In a large bowl, mix cream with instant coffee until stiff peaks form.
6. Thinly slice the banana. Drizzle lemon juice over the slices to prevent oxidation and arrange them on top of the dulce de leche in a single layer.
7. Spread whipped cream over the banana slices and garnish with chocolate rolls if desired. Serve immediately.
