One of the perks of living in a tropical country are the abundance of tropical fruits like bananas, papayas, mangoes, coconuts and etc. In our house, our favorites are mangoes and bananas. Every week we always have tons of bananas available, and most often than not we always have leftover bananas over ripping on the counter. Before that happens, I managed to whipped it into a Banoffee Pie.
As you can see from the pictures, the dulce de leche and ganche gets all gooey when the pie kept in room temperature. Its very good and taste very wicked! My family certainly likes it specially my little brother, he had seconds! :P
adapted from Paula Deen
- 1 1/2 cups graham cracker crumbs
- 10 Tbsp softened butter
- 1 can dulce de leche
- 3 large bananas
- 1 1/2 cup whipping cream
- 1/3 cup powdered sugar
- 1 tsp. vanilla extract
- 8 oz bittersweet chocolate
- 1 cup heavy cream
- Mix graham cracker crumbs with softened butter and press mixture into a 12-inch fluted rectangular tart pan or a 9-inch pie plate. Refrigerate while making the filling.
- Roughly chop bittersweet chocolate and put into a microwave proof bowl with the 1 cup of heavy cream. Zap in the microwave in 10 second interval until the chocolate is all melted and smooth. Set aside until it cools and slightly thickens.
- Retrieve the crust from the fridge, put in alternate dollops of the toffee filling and the ganache.
- Cut 3 large bananas into chunks and line them up cut side up in the filled crust. Stand them up snugly. Cover with more toffee and ganache. Set aside and put in thee fridge.
- Whip the 1 1/2 cup whipping cream until medium peaks.
- Gently pour the whipped cream on top of the filled pie. Grate or shave off some chocolate on the top.
- Refrigerate for 2 to 3 hours so that the flavors will develop.