Guess what today is? It’s Pi Day! (3.14) Let’s celebrate with some pie, okay? =) This might be the easiest pie you’ll ever make. It’s almost embarassingly easy, but one bite and you won’t care. It’s soo delicious! Of course, you guys know how much I love dulce de leche, so when I saw this recipe over at Brown Eyed Baker I had to give it a try. The original recipe calls for an espresso flavored whipped cream, however I wasn’t really a fan of the coffee flavor here. I preferred plain whipped cream but so many people raved about the espresso whipped cream that I included both versions in the recipe below. If you’re really feeling lazy/pressed for time, you could even use whipped topping. I won’t tell ;). I can’t think of a single reason why you shouldn’t give this pie a try! Enjoy!
Banoffee Pie
1 (9 inch) graham cracker crust, storebought or homemade
14 oz dulce de leche
3 bananas, peeled and sliced
8 oz frozen whipped topping (Tru Whip or Cool Whip, etc), thawed or espresso whipped cream*(see note below)
shaved chocolate
chopped hazelnuts
1. Place sliced banans in bottom of graham cracker crust. Cover with dulce de leche.
2. Spread whipped topping over dulce de leche (depending on your tastes, you may not want to use it all).
3. Garnish with shaved chocolate and chopped hazelnuts, if desired. Refrigerate for several hours before serving.
Notes:
1. You can substitute 1-1/2 cups heavy cream + 1/2 cup powdered sugar – whipped to stiff peaks – in place of the whipped topping.
2. If you’d like to try the original version with espresso whipped cream, you can whisk together 1-1/2 cup heavy cream, 1 tsp instant espresso powder, and 1/2 cup powdered sugar until stiff peaks form. I personally wasn’t a fan of the coffee flavor here, but if you love coffee – go for it!
*adapted from Brown Eyed Baker
