Banoffee Pie (Holland America)

90 grams (6 tablespoons) Butter, melted

130 grams (1/2 cup) Butter, softened

320 grams (1 1/2 cups) Sweet Graham Crackers, crushed

130 grams (1/2 cup) Brown Sugar

475 ml (2 cups) Condensed Milk

3 Bananas sliced with a few drops of lemon juice to keep from browning

480 ml (2 cups) Cream

50 grams (1/4 cup) confectioners’ sugar

2 Bananas sliced with a few drops of lemon juice to keep from browning

3.5 Gelatin leaves soaked in ice water*

1 Banana sliced with a few drops of lemon juice to keep from browning

Caramel Sauce

Mix the graham cracker and melted butter into crumb consistency, then shape mixture into pie shell, insuring that you cover the entire base and sides of pie shell. Bake at 375F for 8-10 mins until golden brown. Tip: you can use the bottom of a measuring cup to pat down the crumb mixture into an even layer.

Caramelize brown sugar in thick-bottom pan on medium heat, then remove from heat and mix in soft butter well. Place back on heat and add the condensed milk. Bring to boil, stirring continuously to make thick caramel. As soon as it starts to thicken, remove from heat. Now spread filling over graham cracker crumb, allow to chill down in the refrigerator. Layer sliced bananas over the thick caramel.

Using a hand or stand mixer with a whisk attachment, whip the cream and sugar on medium-high speed until soft/loose peaks form, about 3-4 minutes. Melt the gelatin then fold in whipped cream and two sliced bananas. Spread over caramel and banana layers in the pie shell, then allow to chill in the refrigerator.

Slice pie into equal portions and plate, then decorate with sliced banana garnish and drizzle with caramel sauce.

* Note, if you can’t get gelatin leaves, you can make a simple whipped topping (or even use store-bought).