Last time I was visiting Richmond, Virginia, we were led to a pie shop called Proper Pie Co. and I fell in love with a pie called Banoffee. Continue reading for the details on this love affair.
Falling in love with a pie is pretty much like falling in love with the love of your life. That first bite of shock, of interest. That second bite of acknowledgement, of curiosity. The third and forth bites are rushed, as your heart beats faster because you love this slice but you know you only have a couple of bites left. You take a breathe, put the fork down and take a sip of espresso. You twirl your fork and decide to go for it – you eat the rest of the slice, and as you put your fork down, you daydream about another possible slice.
That’s exactly how I felt when I tried a Banoffee Pie from the first time. My favorite things: dulce de leche, fresh bananas, and dollops of whipped cream. Why had I never tasted this before?! So, my friends, if you love bananas – this is the pie for you. You can use pre-made dulce de leche, which is now sold in basically every grocery store in America or you can just make your own!
How to make dulce de leche: remove the label from a can of condensed milk and place in a pot filled with water. Simmer over medium heat for 2.5 hours, refilling with water if needed. Let can cool overnight before opening. Boom, homemade dulce de leche!
- 2 packets of graham crackers
- ⅓ cup melted butter
- 1 cup dulce de leche
- 3 fresh bananas, sliced
- 2 cups heavy cream, cold
- cocoa powder, to decorate
- Preheat oven to 350F and brush a tart pan with a little melted butter.
- In a food processor, blend the crackers until pulverized. Place in medium bowl and add butter. It should look like wet sand.
- Press crumbs into tart pan and bake for five minutes. Chill.
- Once the tart is cool, spread the dulce de leche on the bottom and top with sliced fresh bananas.
- Whip fresh cream without any sugar and dollop on top. Sprinkle with cocoa powder and refrigerate for at least two hours before serving.