Chocolate Banoffee Pie

This chocolate banoffee pie is a decadent twist on a classic. Imagine a buttery biscuit base topped with luscious layers of chocolate-flavored dulce de leche, ripe bananas, and a cloud of whipped cream.

Course Dessert

Cuisine British

Method Bake

Prep Time 20

Cook Time 10

Total Time 30

Servings slices

Calories 502

Author Lily Ernst

Ingredients

2 cups (260g) honey graham cracker crumbs
1/2 cup (114g) unsalted butter melted
100 g dark chocolate finely chopped
14 oz (1 can) dulce de leche
3 bananas sliced
1 cup (250ml) whipping cream
2 Tbsp instant vanilla pudding powder or powdered sugar
1/2 tsp vanilla extract if using powdered sugar
chocolate shavings or cocoa powder for topping

Instructions

Preheat oven to 350F and set aside a 9" springform pan,
In a medium bowl, mix together the honey graham cracker crumbs and melted butter. Firmly press the mixture into the bottom and 1″ up the sides of the springform pan. Bake for 10 minutes, then set aside to cool.
2 cups (260g) honey graham cracker crumbs, 1/2 cup (114g) unsalted butter
Place the chocolate in a medium-sized microwave-safe bowl. Melt the chocolate in the microwave in 30-second intervals at 50% power, stirring in between until completely melted. Add the dulce de leche and whisk together until combined and smooth. Pour over the bottom of the crust.
100 g dark chocolate, 14 oz (1 can) dulce de leche
Cover and place in the fridge for 1-2 hours or overnight to set.
Slice the bananas and arrange in concentric circles over top of the filling, overlapping slightly.
3 bananas
Beat the whipping cream and instant vanilla pudding powder until stiff peaks form. Spread the whipped cream on top of the bananas.
1 cup (250ml) whipping cream, 2 Tbsp instant vanilla pudding powder, 1/2 tsp vanilla extract
Top with chocolate shavings or dust with cocoa powder if serving immediately or cover and place back in the fridge until ready to serve.
chocolate shavings or cocoa powder for topping

Notes

Leftovers can be covered and stored in the fridge for 2-3 days. Once the pie has been cut, expect some movement from the filling. It will look messy, but will still be delicious.

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