Banoffee Pie

---

PREP TIME: 60 MIN

BAKE TIME: 0 MIN

TOTAL TIME: 60 MIN

---

This is the perfect dessert for those hot Summer days!

Ingredients

The Crust

• 1 2/3 Cups Honey Graham Crumbs
• 1/2 Cup Unsalted Melted Butter
• 2 Tbsp Granulated Sugar

No Bake Cheesecake

• 6oz Room Temp Cream Cheese
• 1 1/4 Cups Heavy Whipping Cream
• 1/3 Cup + 1 Tbsp Granulated
• 1 Tsp Vanilla
• 1- 13.4oz Can Dulce de Leche ( I use La Lechera)
• Whipped Topping I used Truwhip
• 1/4 Cup White Chocolate Chips
• Pretzel Crumbs

  Chocolate Ganache

  • 1/2 Cup Dark Chocolate Chips
  • 1/3 Cups Heavy Whipping Cream

Instructions

1. Prepare 9" Tart pan with non stick spray.
2. In a bowl combine the cookie crumbs and sugar give it a good mix. Add melted butter and combine. The mixture will be a little wet and crumbly. Spread evenly around tart pan and pressing it down and to the sides until its firm and smooth.
3. In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream, sugar and vanilla and beat on low speed until it starts to mix. Once the mixture is pretty combined bump the speed up to high and it only takes a couple of minutes and the mixture will be fluffy and creamy(Do not overmix).
4. Spread the cheesecake filling evenly around the crust.
5. Place in the refrigerator to set while you make the ganache.
6. In a separate bowl add the chocolate chips and heavy whipping cream and microwave in 20 second intervals mixing inbetween.
7. Once the mixture has melted and it's smooth set aside to cool but keep an eye on it so it doesnt harden.
8. Gently spread half of the can of dulce de leche on top of the cheesecake.
9. Cover the top with thin sliced bananas.
10. Gently spread the remainning dulce de leche on top of the bananas. (Be gentle is doable.)
11. Once the ganache is cooled spread evenly on the top of the cheesecake.
12. Melt white chocolate chips and add swirls on top.(optional)
13. Using a piping tip I used 1M Wilton tip pipe swirls around the edges of the pie.
14. Sprinkle pretzel crumbs on thw whipped topping.
15. Allow cheesecake to set for 1-2 hours.
16. Enjoy!

TIPS

1. The cream cheese should only be allowed to room temp for about 30-45 mins depending on the temp of your home. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
2. It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks where its fluffy but you’re able to pipe with the mixture.
3. Pie can be stored in the fridge for up to 5 days.
4. #ad Share your pics with me on social media! #sweetmelibakery