Banoffee Pie

Ingredients:

1 x 14oz can condensed milk

180g Graham cracker crumbs

20g brown sugar

1/4 tsp kosher salt

125g unsalted butter, melted

3 ripe bananas, sliced.

Topping:

300g heavy cream

225g mascarpone

20g icing sugar

1tsp espresso powder, dissolved in 1 tsp vanilla extract

Cocoa powder or grated chocolate for dusting

Method:

Preheat the oven to 425F. Make the dulce - pour the condensed milk into a metal pan. Cover tightly with foil. Put that pan into a larger pan and add water up to 1/2-2/3rds of the way up - you’re cooking this in a water bath. This will go for 2hrs in the oven. Set a timer every 30-45 mins to check the water level, it’s important there’s ALWAYS ample water. You’ll need to top it up at least 1-2 times during the process.

Once it’s a deep amber color, cool in the fridge to thicker (preferably overnight.)

Preheat the oven to 350F. In a bowl mix graham cracker crumbs, sugar, salt and melted butter till it looks like wet sand. Press evenly into your pie pan, and bake for 10 mins. Let it cool fully before assembling.

Spread the thick layer of dulce de leche on the bottom of the crust till it’s a thick even layer. Layer the sliced bananas.

In a bowl mix the heavy cream, mascarpone, icing sugar and dissolved vanilla espresso mixture, until it forms stiff peaks. Spread this over the bananas, paying attention to cover all the bananas. You don’t want them to oxidize and turn brown!!😒

Dust with cocoa powder or grated chocolate. Refrigerate for a good couple of hours before serving to ensure nice clean slices🤌🏼