Banoffee Peanut Butter Pie
Yield 8 - 10 servings
Banoffee pie - layers of sliced banana and caramel or toffee in a crust - has become quite the thing in the last few years. Our version includes the usual suspects plus peanut butter, a match that was waiting to happen. I think you'll agree. As I say in the recipe, assemble this as close to serving time as possible because when you slice bananas too far ahead they can turn a little weepy.
- Shortbread Cooke Crust (see notes) or Peanut Graham Cracker Crust (see link in story)
- 1 13-ounce can dulce de leche
- 3/4 cup smooth peanut butter, sweetened or not
- 1/4 cup hot water
- 3 to 4 medim-size, just-ripe bananas
- 1 1/2 cups cold heavy cream
- 1/3 cup confectioners' sugar, sifted
- 1/4 teaspoon vanilla extract
- Cinnamon, for garnish
- If you haven't already, prepare the Shortbread Cookie Crust (Notes) or the Peanut Graham Cracker Crust at the link provided. Set aside to cool.
- Put the dulce de leche and the peanut butter in a medium-size mixing bowl. Add about half of the water. Using a hand held electric mixer, beat the mixture on low speed until the water is incorporated, 30 to 60 seconds. Add the remaining water and continue to beat on medium-low speed just until the mixture is smooth and creamy.
- Assemble the pie, if possible, within an hour or two of serving it. Spread the dulce de leche mixture evenly over the bottom of the pie shell. Slice the bananas crosswise, then pile them over the dulce de leche filling. Don't worry if they're a bit random; the whipped cream is going to cover up the construction. Refrigerate.
- To make the whipped cream, chill a clean bowl and your electric mixer beaters in the fridge for about 10 minutes. Beat the cream until it holds soft peaks, then add the confectioners' sugar and vanilla. Continue to beat until the whipped cream is firm but not grainy. Refrigerate if not using immediately.
- Mound the whipped cream over the bananas. Refrigerate if you're not serving the pie right away. Right before serving, dust the top of the pie with cinnamon.
To make Shortbread Cookie Crust, coarsely crumble shortbread cookies by hand - I use Keebler - measuring out 3 cups coarse crumbs. Transfer to a food processor and grind them into fine crumbs. Put the crumbs in a mixing bowl and add 3 tablespoons sugar and a scant 1/4 teaspoon salt. Mix by hand, then add 4 tablespoons melted unsalted butter. Mix well, then press the mixture into a 9- to 9 1/2-inch deep-dish pie pan. Refrigerate for 10 minutes. Preheat the oven to 350°F. Bake for 8 minutes on the middle rack. Cool before filling.
Recipe by The Pie Academy at http://thepieacademy.com/peanut-butter-banoffee-pie/