I'm bringing dessert to a Friendsgiving dinner and plan to wow the table with this non-traditional pie from Gail Simmons' book, Bringing It Home. Pumpkin pie? Absolutely. But a banana, toffee, chocolate, whipped cream pie? Showstopper!
Chocolate Banoffee Pie
Dulce de Leche
1 (14-ounce) can sweetened condensed milk
Chocolate Banoffee Pie
9 ounces chocolate wafer cookies, broken into pieces
1 tablespoon granulated sugar
10 tablespoons (1 ¼ sticks) unsalted butter, melted
1/3 cup roasted salted peanuts, coarsely chopped
3 large bananas, peeled and cut crosswise into 1/4-inch slices
1 pint heavy cream
1 ounce bittersweet chocolate
For the dulce de leche: Remove any labels from the can of sweetened condensed milk and place on the bottom of a large stockpot. Fill the pot with water, covering the can by 4 to 6 inches, then bring the water just to a boil over high heat. Reduce the heat to low, cover the pot, and continue boiling, frequently checking the water level, for 3 hours. (The can should be covered by at least 1 inch of water throughout the cooking process or it could explode.) Remove the can from the water and allow it to cool at room temperature before opening. If making ahead, dulce de leche can be kept refrigerated, unopened or in an airtight container, for up to 1 week.
For the pie: In a food processor, pulse the cookies until fine, then transfer to a large bowl. Stir in the sugar and a generous pinch of salt. Add the melted butter and stir until well combined. Press the mixture over the bottom and up the sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes.
Spread the dulce de leche in a thick layer over the bottom of the crust. Reserve 1 tablespoon of the peanuts and sprinkle the remainder evenly over the dulce de leche. Arrange the banana slices in overlapping circles in 2 layers over the dulce de leche and peanuts.
In a large mixing bowl, whip the cream until it just holds stiff peaks. Spoon the whipped cream over the bananas, covering the pie and forming a mound. With a vegetable peeler, shave the chocolate over the top, then sprinkle with the reserved 1 tablespoon chopped peanuts. Refrigerate until chilled, at least 15 minutes or up to 1 hour, before serving.
Excerpted from BRINGING IT HOME Favorite Recipes from a Life of Adventurous Eating by Gail Simmons. Copyright © 2017 by Gail Simmons. Reprinted with permission from Grand Central Life & Style. All rights reserved.