A classic banoffee pie is usually made with toffee sauce and a regular pastry crust, but we love the ease of opening a jar of good quality dulce de leche and making a quick crust of vanilla wafers. Add the bananas and whipped cream just before you serve the pie for the freshest look and flavor.
- 8 ounces vanilla wafer cookies
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon kosher salt
- ¾ cup dulce de leche 1 cup heavy cream
- 1 tablespoon brown sugar 2-3 ripe bananas
- Preheat the oven to 350°F.
- Place the cookies in a food processor and pulse until fine crumbs form (alternatively, crush the cookies with a mortar and pestle or place them in a resealable plastic bag and smash with a rolling pin). Stir the melted butter into the cookie crumbs until thoroughly combined; the mixture should look like wet sand. Press the mixture evenly into an 8-inch tart pan or pie plate. Bake until golden, 12-15 minutes. Let cool.
- Spread the dulce de leche inside the pie crust then refrigerate until firm and very cold, at least 4 hours and up to overnight.
- When ready to serve the pie, whip the cream with the brown sugar until soft peaks form. Peel the bananas and slice into rounds. Arrange the banana rounds over the dulce de leche. Spoon the whipped cream on top. Serve at once.