Banoffee Pie
Ingredients
Crust
-
9
sheets
graham crackers
-
1
Tbsp.
granulated sugar
-
1
tsp.
kosher salt
-
5
Tbsp.
unsalted butter
-
1
tsp.
vanilla bean paste or vanilla extract
Filling and Assembly
-
½
cup
coarsely chopped honey-roasted peanuts or salted roasted cashews
-
¾
cup
granulated sugar
-
4
Tbsp.
unsalted butter
-
½
cup
sweetened condensed milk
-
2
tsp.
kosher salt
-
4–5
large
ripe bananas
-
1¼
cups
heavy cream
-
½
cup
sour cream
-
2
Tbsp.
vanilla instant pudding mix
-
1
tsp.
vanilla bean paste or vanilla extract
Instructions
- Preheat the oven to 350°F and prepare the crust by processing graham crackers with sugar and salt until finely ground.
- Mix in melted butter and vanilla until the texture resembles wet sand.
- Press the crumb mixture into a pie plate and chill for 20 minutes.
- Bake the crust for 15–18 minutes until golden brown and let cool.
- Scatter chopped peanuts or cashews over the cooled crust.
- In a saucepan, combine sugar and water, heat until dissolved, then cook until deep brown.
- Remove from heat and stir in butter, then sweetened condensed milk and salt until smooth.
- Pour the caramel over the nuts in the crust and let cool slightly.
- Slice bananas and arrange them over the caramel in the crust.
- Beat heavy cream, sour cream, pudding mix, vanilla, sugar, and salt until firm peaks form.
- Spread the whipped cream mixture over the bananas and chill until set.
Nutrition Facts (estimated)
Servings
6–8
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
30mg
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