Banoffee Pie with Homemade Dulce de Leche

This delicious banoffee pie has a crunchy crust filled with banana slices and a silky caramelized homemade dulce de leche, topped with stabilized whipped cream and chocolate shavings. A perfect dessert for any occasion!

Active time: 30mins | Cook time: 10mins | Yield: 8 slices

Ingredients:

For the Crust:

2 cups (200g) Graham Crackers or Digestive Biscuits (crushed into fine crumbs)
1/2 cup (113g) Unsalted Butter, melted

For the Homemade Caramel (or dulce de leche):

1/4 cup (50g) Granulated Sugar
3 Tbsp (42g) Butter at room temperature
1/3 cup (80ml) Whole Milk, hot
14oz can (397g) Sweetened Condensed Milk

For the Filling:

400g or about 1 + 1/4 cup Homemade Dulce de Leche (if you use store-bought, make sure the dulce de leche has a thick consistency)
About 2 large ripe Bananas
1 Tbsp (15ml) Freshly Squeezed Lemon Juice (it helps to prevent the bananas from browning)

For the Stabilized Whipped Cream:

1 cup (240ml) Heavy Cream, cold
2 Tbsp (16g) Powdered Sugar
1/4 cup (25g) Whole Milk Powder (it helps to stabilize the cream)
1/2 tsp Vanilla Extract

Video:

Directions:

Crust:

Grease with vegetable oil an 8in (20cm) tart pan with removable bottom. Set it aside.
Pour the melted butter over the graham cracker crumbs and stir until well combined.
Firmly press the crumbs into the bottom and up the sides of the pan.
Bake for 10 to 12 minutes at 350°F (180°C) and let it cool to room temperature before adding the filling.

Homemade Caramel (or dulce de leche):

Place the sugar in a large non-stick saucepan. Stir over low heat until completely melted.
Add the butter, one tablespoon at a time, stirring after addition. Be careful when adding butter or milk to the hot caramel, as the mixture will bubble vigorously.
Add the milk, a bit at a time, stirring after each addition, until the caramel is liquid, without any lumps.
Add the condensed milk. Stirring constantly, bring to a boil over medium heat; boil and stir for about 5 to 15 minutes or until thickened (time may vary depending on the condensed milk). Keep in mind that the mixture will thicken a bit later as it cools down. Do not use cream or regular milk in place of sweetened condensed milk, or you will end up with a thin caramel sauce instead of a thick dulce de leche.
Tip: For a smoother texture, make sure to use a silicone spatula, stirring constantly and scraping the sides of the saucepan.
Let it cool to room temperature.

Filling:

Peel the bananas and cut them into rounds. Pour the lemon juice on top and stir until well coated.
Place the bananas evenly onto the crust. Place dollops of dulce de leche on top and spread evenly with a spatula.
Refrigerate for about 1 – 2 hours.

Stabilized Whipped Cream:

In the bowl of an electric mixer, place the cold heavy cream, powdered sugar, milk powder, and vanilla. Beat on medium speed until stiff peaks form, being careful not to overbeat, or the cream will turn buttery.
Spread the whipped cream over the filling and sprinkle chocolate shavings on top (optional).
Keep refrigerated until serving time.