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RECIPE
7 INGREDIENTS7 STEPS4HR

Banoffee Pie

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In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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Easy and delicious no-bake pie that consists of a homemade dulce de leche, graham cracker crust, and whipped cream.

4HR

Total Time
In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
1 1/3 cups
Sweetened Condensed Milk
2 cups
Graham Cracker Crumbs
1/2 cup
Butter , melted
1 1/4 cups
Heavy Cream
2
Bananas , ripe
to taste
Chocolate , grated
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Nutrition Per Serving
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CALORIES
529
FAT
31.1 g
PROTEIN
5.6 g
CARBS
58.4 g

Directions

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Step 1
To make dulce de leche, place Sweetened Condensed Milk (14 ounce) in a saucepan and cover with water.
Step 2
Boil on medium heat for 2 1/2 to 3 hours. Remove the can and wait until is cool slightly before opening it.
Step 3
In a medium size bowl, mix together the Graham Cracker Crumbs (2 cup) and Butter (8 tablespoon). Mix until it looks like wet sand.
Step 4
Spread on the bottom and sides of a tart pan or pie plate and chill in the fridge.
Step 5
In a medium bowl, add Heavy Cream (1 1/4 cup) and Granulated Sugar (1/4 cup) and whip it up. Refrigerate until needed.
Step 6
Spread the Dulce de leche (toffee) over the crust. Slice up a couple of Banana (2) on top of toffee. Spread over the whipped cream. Cover with plastic wrap or aluminum foil. Place it in the fridge for 2-3 hours.
Step 7
Garnish with Chocolate (to taste), serve and enjoy!

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Nutrition Per Serving
Calories
529
% Daily Value*
Fat
31.1 g
40%
Saturated Fat
19.0 g
95%
Trans Fat
0.0 g
--
Cholesterol
98.3 mg
33%
Carbohydrates
58.4 g
21%
Fiber
1.4 g
5%
Sugars
40.7 g
--
Protein
5.6 g
11%
Sodium
205.1 mg
9%
Vitamin D
0.1 µg
0%
Calcium
195.2 mg
15%
Iron
1.1 mg
6%
Potassium
355.8 mg
8%
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