Banoffee Pie With Cream Cheese Recipe

Preheat the oven to 350 degree F or 180 degrees C. 

Make the crust: Put all the crackers in a zip lock bag, release the air, and pound it until you get a sand-like texture. (You can use a food processor, too.) Transfer it into a 9-inch aluminum pan or baking pan. Pour the melted butter with the crushed graham crackers then mix thoroughly. Spread it across the pan evenly. If possible, spread it up the sides, too. Bake the cracker crust in the oven for 4 to 5 minutes, and let it cool down.

Make the dulce de leche. Preheat the oven to 400 degrees F or 200 degrees C.

Pour the condensed milk into a baking pan and cover it with foil. Put the baking pan to a bigger baking pan, and fill that with hot water until half filled. (This is the water bath.) Put it in the oven for 1 1/2 to 2 hours. Take it out and give it a good whisk or mix until it's nice and smooth.

Meanwhile, place the granulated sugar and cornstarch in a blender and blitz it until the sugar is fine. Set aside. 

Make the cream cheese filling. Pour the chilled all-purpose cream into a bowl and whisk it until thickens.

In a separate bowl, mix the softened butter and cream cheese, then add the powdered sugar and fold. Mix it with the all-purpose cream.

To assemble your pie: Spread evenly the dulce de leche in the pan with the crust. Add the sliced bananas. Add the cream cheese filling and spread it evenly. You can add chocolate shavings if you like.

Chill it for at least 2 hours or you can put it in the freezer if you want it like an ice cream cake.

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