Hello Chocolate Lovers! My name is Christina, and I’m here from Christina’s Cucina to share a special recipe with you: Chocolate Banoffee Pie. I specifically created this recipe with Joan and you (her readers) in mind, so I hope you’ll like it.
Have you ever heard of Banoffee Pie? It’s a very popular no-bake dessert in Britain, which combines bananas, caramelized condensed milk (also known as dulce de leche) and coffee-flavored, real whipped cream in pie form. Uh huh, someone has already thought of this marvelous combination!
I probably don’t need to tell you that it’s a decadent and deliciously dreamy creation that most anyone would love, especially those of us with a sweet tooth! This dessert originated in a pub in England and has now been made all over the world. I too, have made my own version of Banoffee Pie, which you can find here. My recipe is a wee bit more child-friendly, as I omitted the coffee in the cream, but by all means, you can still flavor it if you like.
In honor of Joan, I have made yet another version which I think she’d have loved even more: Chocolate Banoffee Pie. I added cocoa to the crust, and a dark chocolate ganache (mixture of melted cream and chocolate) on top of the caramel layer. Most of the time, I feel that less is more, but then there’s nothing wrong with gilding the lily once in a while!
This is such an easy 5 step recipe, you can even have your kids help: they can crush cookies for the crust, slice bananas, pour the caramel and even make, and pour the ganache! A bet this will be a new favorite in your household, and maybe it’ll become a popular pie in the US, too!
Chocolate Banoffee Pie
- one single pie crust, baked, or a chocolate or plain cookie crumb crust
- 1/2 cup good quality dark chocolate or chocolate chips
- 1/2 cup heavy whipping cream
- 1 or 2 firm, but ripe, bananas
- lemon juice for bananas
- one 14 oz can of caramel flavored condensed milk or dulce de leche
- 1 1/2 cups of heavy whipping cream
- Place the chocolate in a small pan along with 1/2 cup heavy whipping cream. Stir constantly over low heat until the chocolate melts and becomes a smooth, thick sauce (ganache). Remove from heat.
- Slice the bananas and toss with a little lemon juice, then arrange slices on the bottom of the pie crust.
- Pour the caramel flavored condensed milk or dulce de leche over the bananas.
- Pour the ganache over the condensed milk, and smooth evenly. Place in fridge for at least an hour.
- Whip the 1 1/2 cups of heavy whipping cream until thick peaks form, but do not over whip. Pipe or spoon the cream over the top of the pie, leaving the center open, if desired (use sprinkles-optional). Keep leftovers refrigerated (yeah right, as if there will be any leftovers)!
Here are some other super quick and easy recipes from Christina’s Cucina that I think you’ll enjoy:
Chocolate Chip Cookie Baked Alaska Pie
Caramelized Rum, Bananas and Ice Cream
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