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Instructions:
Step 1: Crush the Cookies
Start by placing the cookies in a blender or food processor and blend them into a fine crumb texture.
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Step 2: Combine the Butter and Cinnamon
Next, add the melted butter and cinnamon to the cookie crumbs. Mix well until the texture resembles wet sand.
Step 3: Line the Glass Dish
Press the cookie mixture into the bottom and sides of an 18 cm (7-inch) removable-bottom pan. Use a glass to firmly press the crust, especially in the corners.
Step 4: Bake the Base
Preheat the oven to 356 ºF (180 ºC). Bake the crust for about 15 minutes or until it’s lightly golden. Allow it to cool completely before assembling the pie.
Assembling the Banoffee
Step 1: Spread the Dulce de Leche
Once the crust is cool, spread the dulce de leche evenly over the base, making sure to cover the entire surface, up to the edges.
Step 2: Slice and Arrange the Bananas
Slice the bananas into thin rounds and drizzle them with a few drops of lemon juice to prevent browning. Spread the slices over the dulce de leche evenly.
Step 3: Make the Whipped Cream
Beat the heavy cream with sugar and vanilla extract until it forms stiff peaks but remains light and fluffy. Avoid overbeating, as this can turn the cream into butter.
Step 4: Add the Whipped Cream
Cover the banana layer with the whipped cream, ensuring no bananas are exposed. This helps maintain their texture and color.
Finishing Touches and Serving
Step 1: Refrigerate
Refrigerate the Banoffee pie for at least one hour before serving. This helps the layers set and makes it easier to remove from the pan.
Step 2: Serve and Enjoy
Carefully remove the pie from the pan and serve. For an extra touch, garnish with chocolate shavings or a sprinkle of cinnamon.
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