Banoffee Pie (Print Version)
# Ingredients:
→ Crust
01 -
1⅔ cups honey graham crumbs
02 -
½ cup unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ No-Bake Cheesecake Layer
04 -
6 oz cream cheese, room temperature
05 -
1¼ cups heavy whipping cream
06 -
⅓ cup + 1 tablespoon granulated sugar
07 -
1 teaspoon vanilla
→ Toppings and Filling
08 -
1 (13.4 oz) can dulce de leche (La Lechera recommended)
09 -
Bananas, thinly sliced
10 -
Truwhip for topping
11 -
¼ cup white chocolate chips
12 -
Pretzel crumbs
→ Chocolate Ganache
13 -
½ cup dark chocolate chips
14 -
⅓ cup heavy whipping cream
# Instructions:
01 -
Spray 9-inch tart pan with nonstick spray. Mix graham crumbs and sugar, then add melted butter. Press mixture firmly into pan and up sides.
02 -
Beat cream cheese, cream, sugar, and vanilla starting on low speed, then increase to high until fluffy (about 2 minutes). Don't overmix. Spread in crust and refrigerate.
03 -
Microwave chocolate chips and cream in 20-second intervals, stirring between each, until smooth. Let cool but watch that it doesn't harden.
04 -
Spread half the dulce de leche over cheesecake layer. Add banana slices, then remaining dulce de leche. Top with cooled ganache.
05 -
Add white chocolate swirls if desired. Pipe whipped topping around edges using 1M Wilton tip. Sprinkle with pretzel crumbs.
06 -
Refrigerate 1-2 hours before serving.
# Notes:
01 -
Cream cheese should be softened but still cool (30-45 minutes at room temp)
02 -
Don't overbeat cheesecake mixture to avoid buttery texture
03 -
Can be stored in fridge up to 5 days