Banoffee Pie (Print Version)
# Ingredients:
→ Crust
01 -
½ cup melted unsalted butter
02 -
2 tablespoons white sugar
03 -
1⅔ cups graham cracker crumbs
→ No-Bake Cheesecake Layer
04 -
1¼ cups heavy cream
05 -
6 ounces softened cream cheese
06 -
1 teaspoon vanilla extract
07 -
⅓ cup + 1 tablespoon sugar
→ Toppings and Filling
08 -
Thin banana slices
09 -
13.4-ounce can of dulce de leche
10 -
Pretzel crumbs for garnish
11 -
Whipped cream (like Truwhip)
12 -
¼ cup white chocolate chips
→ Chocolate Ganache
13 -
⅓ cup heavy cream
14 -
½ cup dark chocolate chips
# Instructions:
01 -
Coat a 9-inch tart pan with a nonstick spray. Stir sugar and cracker crumbs, then pour in the butter and mix well. Press the mix into the pan bottom, pushing it up the sides too.
02 -
Start beating the cream cheese, cream, sugar, and vanilla slowly, then gradually speed up until you get a light, fluffy texture (2 mins max). Don't go overboard. Spread this in your crust and chill it.
03 -
Heat the chocolate and cream together in 20-second bursts in the microwave, stirring each time until silky. Let it rest until cooled—don't let it thicken too much.
04 -
Spread a layer of dulce de leche on top of the cheesecake mixture. Add banana slices evenly over it, then spread the remaining dulce de leche. Drizzle the ganache after.
05 -
Use whipped topping along the edges with a 1M tip. Sprinkle some pretzel bits and add white chocolate curls if you want a finishing touch.
06 -
Pop it into the fridge for 1-2 hours until ready to serve.
# Notes:
01 -
Bring cream cheese to room temperature but not overly warm.
02 -
Don't whip the cheesecake batter too much.
03 -
Keep in the fridge for up to 5 days.