I’m sitting here hemming and hawing over how to convince you to make this pie NOW without coming across as pushy. (Me? Pushy? Never!)
How about: If I had to choose ONE dessert to eat before I die, this would be it. No question. And that is saying a lot considering I’d take chocolate over life any day.
What about: This pie is so good that after eating two pieces (ok, three), I went into labor. Not for two weeks and not without being induced, but still, I think there’s something to it.
How’s this: I promise you that this pie will change the way you view pie and life in general. And that’s not a bad thing. Delicious, sinful, decadent pie that is seriously so easy, you’ll mourn the loss each day this pie has not been in your life.
I’m sorry to hold out on your for so long, but really, you need to make this and become one with the Banoffee Pie. After the success that was homemade dulce de leche, I needed more applications for the divine concoction and suffice it to say, after this stunner of a pie, I haven’t looked any further for ways to use dulce de leche. This is it, baby.
A chocolate crust smothered in dulce de leche, topped with toffee, banana slices, creamy brown sugar whipped cream cheese (seriously) and more toffee. I mean, really, can you even handle it? I can’t.
So that’s all the convincing I can do. I hope it worked because I really, really don’t want to be the only one out there winning the Guinness Book of World Record for eating my body weight in Banoffee Pie.
The Best Banoffee Pie
- 24 chocolate sandwich cookies (like Oreos or Trader Joe’s Joe-Joe’s)
- 5 tablespoons butter, softened
- 20 ounces dulce de leche (1 1/2 cans) or make your own
- 2 bananas
- 1 cup chocolate covered toffee bits
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 8 ounces light or regular cream cheese, softened to room temperature
- 1/4 cup brown sugar
- Add the cookies and butter to a blender or food processor and process until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate or freeze until set (this makes it easier to spread the dulce de leche over the crust). Spread the dulce de leche over the bottom and up the sides of the chilled crust.
- In a medium bowl, combine the powdered sugar, brown sugar and cream cheese. Whip with a handheld or electric stand mixer until smooth and fluffy. Add the heavy whipping cream and starting at the lowest speed (to avoid splatters), mix until combined. Increase the mixer speed to medium and mix until the mixture is light and creamy and is the consistency of spreadable, thick frosting.
- Slice the bananas about 1/4-inch thick and layer the slices over the dulce de leche in the crust. Sprinkle about 1/2 cup toffee bits over the bananas. Spread the whipped cream filling over the bananas and toffee, making sure to spread all the way to the edges of the pie, covering the bananas completely so they don’t brown. Sprinkle the top of the pie with the remaining toffee bits. Chill for 1-2 hours before serving and up to 8 hours (longer than that and the bananas may get a little brown and mushy).
I use the Heath brand of chocolate covered toffee bits. If you can’t find chocolate covered, chop up regular-sized Heath bars. Make sure the cream cheese is at room temperature, otherwise, the topping may be prone to little lumps of cream cheese. Also, it’s really important to have a healthy layer of bananas otherwise the pie is too sweet. If your bananas are small and two won’t cut it, don’t be afraid – add a third.
Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: adapted from Our Best Bites