Make Ahead

Chocolate Banoffee Pie

March 22, 2018
5 Ratings
Photo by Christina @ Christina's Cucina
Author Notes

I've may have gilded the lily, but this addition of a chocolate ganache layer should almost be illegal, it's so decadently delicious. —Christina @ Christina's Cucina

  • Serves 10
  • 1 homemade pie crust, slightly sweetened
  • 1 1/2 large, ripe bananas, sliced into rounds
  • 1 teaspoon lemon juice
  • 14 ounces can of caramel sweetened, condensed milk or dulce de leche
  • 1/2 cup good quality dark chocolate
  • 2 cups heavy whipping cream
In This Recipe
  1. Toss the banana slice with the lemon juice then arrange over the bottom of the pie crust.
  2. Pour the caramel condensed milk or dulce de leche over the bananas.
  3. Next, pour the ganache over the top of the caramel. Refrigerate for at least an hour or two.
  4. Meanwhile, whip the remaining 1 1/2 cups cream (do not add sugar). Pipe onto perimeter of the ganache on the chilled pie, leaving the center open to show off the shiny, mirror-like ganache. Decorate the cream with chocolate curls or sprinkles if desired.

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