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Banoffee Pie
Sinfully creamy toffee filling, bananas & espresso flavored whipped cream, and salted-golden candies served in a pretzel crust.
Author:
Portlandia Pie Lady
Ingredients
Filling
1
can
sweetened condensed (boiled unopened covered in a pan of water for 3 hours)
see link above in blog post for details on making dulce de leche.
3
medium to large
bananas
2
cups
heavy whipping cream
1
teaspoon
vanilla extract
1
tablespoon
Pero powder (or 1 teaspoon espresso powder)
1
Hershey
Salted Gold candy bar (chopped for garnish)
Pretzel Crust
1-1/2
cups
finely crushed pretzels (about 5 ounces before crushing)
(Use Glutino brand for gluten free pretzel crust)
3
tablespoons
pure cane sugar
7
tablespoons
butter
Instructions
Pretzel Crust (makes one 9-inch crust)
Preheat Oven to 350 F.
In a medium size bowl, combine the sugar with the crushed pretzels and using a fork.
Stir in the melted butter until thoroughly combined.
Press the crust mixture into a 9-inch pie plate and bake for 6 minutes. Remove from oven & cool before using.
Whipped Cream (for topping)
With electric mixer (I like KitchenAid) add the heavy whipping cream, vanilla, Pero or espresso powder if desired, and sugar.
Whip/beat on high speed until stiff peaks form (about 5 to 7 minutes). Set aside.
Banoffee Filling & Assembly
Open the cooled can of boiled sweetened condensed milk, this is your toffee (dulce de leche). Spread the entire can over the cooled pretzel crust.
Slice the bananas overlapping them slightly, and place the last few slices over areas where the toffee is peeking through.
Spread on the prepared whipped cream and top with chopped candy bar pies.
Serve immediately or refrigerate until ready to serve.