I cant be too salty about it thoughits an excuse to eat more pie.
Instead, you’re free to just buy a jar of dulce de leche from the store.
While youre at it, buy a frozen pie crust too.
(If you do use the graham cracker crust, skip to step two.)
Preheat the oven to 350F.
Place the pie crust on a sheet tray and put it in the oven for 10 to 15 minutes.
After about five minutes, keep a close eye on the browning.
Depending on your crusts ingredients, you may see quicker browning.
Cool the crust to room temperature on a wire rack .
Fill the crust
Dulce de leche in a jar is a gift from grocery store heaven.
I put this thick caramel on toast, biscuits,and cookies.
Once youve spread it evenly along the bottom of the crust, top the surface with sliced bananas.
Top with whipped cream and serve
Top the pie with a heaping mound of sweetened whipped cream.
I make mine with a stand mixer fitted with a whisk attachment.
Dump heavy cream into the bowl along with a quarter or third-cup of powdered sugar.
(you’re free to substitute three tablespoons of granulated sugar if that’s available.)
Scoop the cream on top of the pie and cover the bananas in a way that makes you happy.
Chill in the fridge or serve immediately.
This pie will keep in the fridge for two or three days until the bananas start getting weird.
However, I doubt it will last that long.
Happy Pi Day to all!
Preheat the oven to 350F.
Use a fork to dock the crust all over the bottom and sides.
Bake at 350 for 10-12 minutes, or until dry and lightly browned.
Put on a wire rack to cool to room temperature.
Spread the dulce de leche in the crust, and top the surface with sliced bananas.
Whip the heavy cream and sugar until medium peaks form.
Spread the whipped cream into a luxurious mound on top of the banoffee pie.
Chill, or serve immediately.
