Banoffee Pie

Ingredients
for 8 servings


 * 30 oz sweetened condensed milk
 * 14 graham crackers
 * 6 tablespoons unsalted butter, melted
 * nonstick cooking spray
 * 1 ½ cups heavy cream
 * 1 tablespoon sugar
 * 3 bananas, sliced
 * chocolate shaving, for garnish

Preparation

 * 1) Preheat the oven to 400˚F (200˚C).
 * 2) Pour the sweetened condensed milk into a baking dish. Cover with aluminum foil and set in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish.
 * 3) Place in the oven and cook for 90 minutes. Check the water level occasionally, making sure that it reaches halfway and refilling as necessary.
 * 4) Carefully remove the baking dish from the hot water bath and let cool to room temperature. Whisk the mixture (now it’s dulce de leche!) until smooth.
 * 5) Reduce the oven temperature to 350˚F (180˚C).
 * 6) In the bowl of a food processor, combine the graham crackers and melted butter. Pulse until crackers are finely ground and the mixture resembles wet sand.
 * 7) Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely.
 * 8) Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.
 * 9) Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set.
 * 10) In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add the sugar and beat until soft peaks form.
 * 11) Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.
 * 12) Enjoy! ▪