The Ultimate No Bake Banoffee Pie Food

BANOFFEE PIE

Steps:

• In a medium bowl, stir together crumbs, sugar, and melted butter until combined and moistened. Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides to form an even layer. Cover with plastic wrap and place in the fridge to chill for one hour, until firm (or, optional - for a crispier crust, bake the crust at 350ºF for 5 minutes. Cool before filling).
• Spread dulce de leche gently on top of the crust and smooth the top.
• Slice bananas thinly and lay them over the dulce de leche in one even layer.
• Using a mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla extract on high speed until soft peaks form. Avoid overbeating. Spread whipped cream over bananas. Refrigerate for at least 3 hours before serving. Pie will keep for up to 3 days in the fridge.

NO-BAKE BANOFFEE PIE

Steps:

• Add graham crackers to the bowl of a food processor and pulse until completely crushed. While blending, add in the 1/2 tsp. salt and melted butter until the mixture is coarse and sandy. Pour into a 9-inch pie pan and press evenly on the bottom and slightly up the sides. Refrigerate for 30 minutes before filling.
• Add the pitted dates to a bowl and pour boiling water overtop. Soak for 10 minutes or until plump and sticky. Drain the dates and place in a high-speed blender with tahini and salt. Process while gradually pouring in the coconut milk.
• When the crust has set, use the back of a wet spoon to gently spread the date mixture over the base of the crust. Place half of the sliced bananas on top of the date mixture and press down lightly to hold.
• Using an electric mixer, beat the heavy cream and vanilla on medium speed until stiff peaks form. Spread the whipped cream over the pie, leaving a 1-inch border around the edge. Place the remaining banana slices on top in a circular pattern. Use a microplane to grate chocolate overtop.
• Serve immediately.

THE BEST BANOFFEE PIE YOU'LL EVER MAKE!

Steps:

• Blitz biscuits to fine breadcrumbs.
• Add mixed spice and melted butter and blend.
• Press the mixture into a lined loose bottomed cake tin, then chill well.
• Place butter and sugars into a non stick pan, melt until it turns to a liquid.
• Add the condensed milk and bring gently to the boil, stirring continuously.
• Boil steadily for EXACTLY 1 minute, stirring frequently to make a golden caramel.
• Add the treacle and mix thoroughly.
• Spread the caramel over the biscuit base and place in the fridge for about 1 ½ hours until firm.
• Arrange the bananas over the caramel.
• Cover with whipped cream.
• Dust with cocoa powder or chocolate curls to decorate.