Banoffee pie

By Spencer Watts
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  • 2 ½ cups digestive cookies, crumbled (or substitute with crumbled graham crackers)
  • 3/4 cup melted butter
  • ½ teaspoon salt
  • 1 ½ cups store-bought dulce de leche
  • 2 cups sliced bananas (about 3 medium sized bananas)
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon icing sugar
  • Cocoa powder, for garnish


  1. Add digestive cookie crumbs, melted butter, and salt to a bowl and combine. Press evenly into an 8-inch tart pan with removable bottom and transfer to refrigerator to chill for at least 15 minutes.
  2. Spread dulce de leche over crust in an even layer. Top dulce de leche layer with sliced bananas.
  3. Whip heavy cream, vanilla extract, and icing sugar until thick peaks form. Pile whipped cream over banana layer.
  4. Chill for at least 10 minutes, dust with cocoa powder, and serve. 


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