Craving for banoffee pie? Make it at home using salted caramel and a buttercrunch crust. Make this wonderful dessert recipe by following this four easy steps!
Salted Caramel Banana Buttercrunch Pie
Craving for banoffee pie? Make it at home using salted caramel and a buttercrunch crust.
Ingredients
Salted Caramel Banana Buttercrunch Pie
- 20 pieces (about 120 grams) cookies
- 4 tablespoons unsalted butter softened
- 1 388-gram can condensed milk
- 5 tablespoons unsalted butter
- 1 1/2 tablespoons corn syrup
- 1 teaspoon Salt
- 1 8-ounce pack whipping cream Chilled
- 1/2 teaspoon vanilla extract
- 1 tablespoon confectioner's sugar sifted
- 3 medium banana sliced into 1/2-inch-thick rounds
- ground cinnamon for dusting (optional)
Instructions
- Make the crust: Crush cookies until fine in a food processor. (You can also place the cookies in a zip-top bag and use a rolling pin or mortar and pestle to crush them.) Combine crushed cookies and softened butter in a medium bowl. Stir until well combined. Press onto the bottom and up the sides of a 9-inch round pan or pie plate. Freeze for at least 30 minutes.
- Make the salted caramel: place all ingredients, except salt, in a heavy-bottomed saucepan. Bring to a boil, stirring occasionally, for 10 minutes. Remove from heat; stir in salt. Pour into prepared crust; refrigerate for 2 hours or until caramel is cold.
- Make the whipped cream topping: In the bowl of an electric mixer fitted with the whisk attachment, whip cream on medium-high speed until slightly thickened; about 2 minutes. Add vanilla, then gradually add confectioners’ sugar, whipping until soft peaks form. Set aside.
- Remove pie from the refrigerator. Top the caramel layer with sliced bananas. Place whipped cream on top, creating peaks using an offset spatula. Chill for at least 6 to 8 hours or overnight. If desired, dust top with ground cinnamon before serving.
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