Easy Banoffee Pie Recipe - The Scran Line

Graham Cracker Crust
250g (32 cookies) - 2 cups (crushed) biscoff cookies
1 tbsp brown sugar (optional)
120g - 9tbsp unsalted butter, melted

Dulce De Leche
396g - 1 1/2 cups sweetened condensed milk

Decorations
2 large bananas, sliced
500ml - 2 cups heavy cream
1 tsp vanilla extract
Chocolate shavings to decorate.

Instructions:
Dulce De Leche
Preheat your oven to 390F / 200C.

To make the dulce de leche pour the sweetened condensed milk into a flat dish. I used a 9-inch glass pie dish. Cover it with aluminium foil. Place a tea towel in a larger baking dish and place the filled dish on top of the towel. Fill the larger dish with boiling water ensuring it comes to halfway up the filled baking dish. Bake for 90 minutes Allow to cool down with the aluminium cover.

Graham Cracker Crust
Preheat your oven to 350F / 177C.

Begin by adding the graham crackers and brown sugar in the bowl of a food processor. Blitz until you reach a fine crumb. Pour out into a medium mixing bowl and add the melted butter. Use a spatula to mix until the crumbs are evenly coated in the butter. Add the crumb mixture to a 9-inch removable bottom tart tin (or 9-inch pie dish) and firmly press the crumbs into the sides and bottom of the pie dish. Bake for 8-10 minutes or until golden brown. Allow to cool completely at room temperature.

Whipped Cream
Add the 2 cups - 500ml of heavy cream and vanilla extract into a large mixing bowl. Use an electric hand mixer or stand mixer fitted with a balloon whisk to whip to stiff peaks.

Assembly
Add the cooled dulce de leche into the cooled down pie crust. Add a layer of sliced bananas on top and cover with whipped cream. Use a spoon or spatula to spread around. Finish with chocolate shavings.

Notes
Pie can be stored in an airtight container for up to three days.

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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts

About The Scran Line
Oh hey there! My name is Nick. Im a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.