Dulce de leche is layered into a gingersnap cookie crust and topped with sliced bananas and freshly whipped cream.
For the crust:
2cupsgingersnap cookiesto end up with 1.5 cups ground gingersnaps
For the banoffee pie:
214-ouncecans sweetened condensed milk
1cupheavy whipping cream
caramel sauce or chocolate shavings, for garnishoptional
Start with the Dulce de Leche: Place the sweetened condensed milk in a double boiler setup, by setting a glass heatproof bowl on top of a saucepan with two inches of simmering water. Make sure the water doesn't touch the bottom of the bowl. Cook for 3 hours, until thick and butterscotch colored, stirring every hour. You may need to refill the water once or twice. Let cool.
Prepare the Crust: Preheat the oven to 350 degrees F. Place the gingersnap cookies in a food processor and grind it into a fine crumb.
Pour the ground gingersnaps into a small mixing bowl, and stir in the butter, until the crumbs are evenly moistened. Press the crumbs firmly into a 9" pie plate. Bake the crust for 10 minutes, then cool completely on a wire rack.
Pour the dulce de leche into the crust, and spread it evenly.
Peel and slice the bananas about 1/4" thick, then lay them on the dulce de leche, stacked in two layers.
Make the Chantilly Cream: Place the heavy cream, sugar, and vanilla extract in a bowl and whip to soft peaks on medium speed, about 3 minutes. Spread evenly on top of the bananas.
Chill the pie in the refrigerator for an hour before serving, which will help the pie hold together better when serving.
It is not necessary to garnish the top, but if desired, drizzle caramel sauce on top, or sprinkle on some chocolate shavings. See blog post for more discussion on garnishes. Enjoy!