Desserts
HAZELNUT-COCOA BANOFFEE PIE
Preparation
25 min.
Cooking time
5-7 min.
Portions
6-8
Ingredients
For the crust
For the garnish
Preparation
For the crust
- Preheat the oven to 350F.
- Crumble the cookies in a food processor until very fine.
- In a large bowl, mix graham cracker crumbs with the brown sugar until well mixed. Add the butter and mix well.
- Press the mixture in an even layer in a 9 inch pie plate.
- Bake the crust in the oven for 5-7 minutes. Remove from the oven and set aside to cool.
For the garnish
- Once the crust is cooled, spread the hazelnut-cocoa spread on the bottom of the crust.
- Arrange the pieces of banana, in one or two layers, on top of the spread.
- Spread the dulce de leche on top of the bananas.
- Using a hand-mixer, whisk the whipping cream with the icing sugar and vanilla, on medium-high, until stiff peaks form, about 3-4 minutes.
- Spread or pipe the whipping cream over the pie.
- Refrigerate for at least 2 hours or overnight.
- Garnish with chocolate shavings or sprinkle with cocoa powder. Serve
