Banoffee Cream Pie

You’ll need to make both the dulce de leche and the pastry cream one day in advance of assembling the pie.

Dulce de Leche

To make the dulce de leche, remove the paper label from the sweetened condensed milk can, fill a large pot with water and bring to a boil. Using tongs or a slotted spoon, gently lower your can of sweetened condensed milk into the pot of water.

Allow to boil for 3 hours, making sure that the water is always covering the can by at least 2 inches. Keep an eye on the water level - you will more than likely need to add boiling water to the pot during the process to make sure it remains covered. If you let the water boil down, the can can potentially get too hot and explode.

After 3 hours, remove the can from the water using tongs or a slotted spoon, and allow it to sit at room temperature for 24 hours until completely cool.

Custard (Pastry Cream)

In a medium sized bowl, whisk together the cornstarch and sugar, then add the eggs and whisk until smooth. Set aside.

Prepare a large bowl with a fine mesh strainer – you will need this immediately after your pastry cream comes off the heat.

Pour the milk into a medium saucepan. Add the salt and place the saucepan over medium-high heat and bring it to just under a boil, stirring occasionally so you don’t burn the milk solids on the bottom of the pan.

Once the milk is simmering well, add ⅓ of the milk to the egg mixture and whisk constantly. Pour the egg mixture into the saucepan with the rest of the milk and return to medium high heat.

Whisking vigorously and constantly, the mixture will begin to thicken and you will see the small milk bubbles start to disappear. Once this has happened, the mixture will quickly thicken and boil. Allow it to boil for about 30 seconds, then remove it from the heat and pass it through the sieve into the bowl. Use the whisk/rubber spatula/wooden spoon to mix the custard around to get it through the sieve.

Allow the pastry cream to cool to 140℉, then whisk in one tablespoon of butter at a time. Don’t add a new piece until the other has been fully incorporated. Once all butter has been added, add the vanilla bean/paste/extract and mix to combine. If using banana extract, also add that at this time. Cover the bowl with plastic wrap and press the wrap directly on the pastry cream so it doesn’t form a skin. Put the pastry cream in the fridge to chill overnight.

Pie Crust

Cut the cold butter into ½” cubes and place in the freezer for about 15 minutes while you prepare the other ingredients.

In a bowl, add about a cup of water and a handful of ice cubes and set aside.

Add the flour and salt to a food processor and pulse once to incorporate the salt.

Disperse the cold butter cubes around the flour in the food processor, then pulse the mixture until the butter reaches pea-sized pieces and looks slightly textured, almost like wet sand.

Measure out ⅔ cup ice cold water (sans ice cubes) and drizzle it around the bowl. Continue pulsing until the dough just starts to form a shaggy ball. The dough will easily press together in between your fingers.

Remove the dough, separate into two even pieces, then wrap separately in plastic wrap and flatten into a 1” thick disc. Place in the fridge for 1-2 hours until firm. Freeze the other disc of dough if not using (after the chill time).

Once chilled, remove from the fridge and wait about 15 minutes to take the chill off the dough. This will help you roll out your dough without it cracking. Lightly flour your rolling pin and work surface, then roll out the dough, turning a quarter turn every few rolls to keep it round and even.

Roll the dough until it’s about ⅛” thick and is at least 2 inches wider than your pie dish. Continue to lightly flour your surface and pin anytime the dough begins to stick.

Carefully transfer the dough to a pie dish, pressing it into place on the bottom and sides (there will be overhang), and trim the edges with kitchen shears so they’re even and about 1” wider than the dish.

Fold the sides underneath the crust so the fold meets the edge, then crimp.

Freeze the crust for 15 minutes, then dock with a fork all over. Add a piece of parchment paper to the inside and fill completely with pie weights or dried rice/beans. Bake in a preheated 375℉ oven for 20 minutes then remove the weights and parchment.

If using an egg wash, brush the wash on the edges of the crust, then continue baking for another 10-15 minutes until all moist spots have dried out and the edges of the crust becomes golden brown.

Whipped Cream Topping

Place the bowl and whisk attachment of your stand mixer into the freezer or fridge for about 15 minutes. This will help the cream to whip up better. When ready to make, add the heavy whipping cream to the bowl and mix on medium low speed for about one minute, then raise the speed to medium high and continue whipping until soft peaks form, another 1-2 minutes.

Turn the mixer to low and add in the powdered sugar with the mixer running, then raise the mixer speed to medium high and whip for another 1-2 minutes until stiff peaks form and the whipped cream holds in the whisk.

Assembling the pie:

Add ¾ - 1 cup of the dulce de leche to the bottom of the pie crust and spread evenly.

Add half of the sliced bananas in an even layer, then spread over 1.5 cups of the pastry cream.

Add the second half of the bananas, then spread on the freash whipped cream, making rustic swoops.

Finally, you can add chocolate shavings, nuts, or toffee pieces to the top if you’d like!