Banoffee Pie

1 1/2 cups finely crushed graham crackers
1/2 cup butter, melted
2-3 large bananas
13-ounce can condensed milk, caramelized
1 1/4 cups heavy cream
1 1/2 teaspoons instant espresso powder
1 tablespoon unsweetened cocoa powder
3 tablespoons sugar
1 ounce bittersweet or semisweet chocolate, grated

Mix the graham cracker crumbs and melted butter together, then press into a 9-inch pie plate. If time allows, put this into the refrigerator for 10 to 15 minutes to chill.

Peel the bananas and slice each in half lengthwise.  Lay the slices of banana in the pie plate, cut-side down, cutting them as necessary to make them fit.  Spoon the caramelized condensed milk evenly over the bananas to cover them.

Whip the heavy cream until it stands in soft peaks, incorporating the espresso powder, cocoa powder, and sugar.  Spoon the cream on top of the caramel, spreading it to the edges of the dish.  Sprinkle the grated chocolate over the top.  Chill until required.

Serves 6.


From Vegetarian Supercook by Rose Elliot, with many changes