Banoffee Pie with Nyåkers Crust Recipe
The gingersnap zip of the Nyåkers biscuit crust in this luscious no-bake pie adds unique flavor to a perfect year-round dessert.
By Britney Brown-Chamberlain | @britneybreaksbread
- ● Prep time: 8 hr. 30 min.
- ● Cook time: n/a
- ● Total time: 8 hr. 30 min.
- ● Servings: 8 slices
Ingredients
- 2 1/2 cups crushed Nyåkers gingersnaps (about 20 cookies)
- 8 tbsp butter (melted)
- 3 tbsp brown sugar
- pinch of salt
- 1 1/2 cups dulce de leche
- 4 bananas, sliced
- 2 cups heavy cream, cold
- 3/4 cup powdered sugar
- 2 tsp vanilla extract
Directions
Step 1
Add crushed Nyåkers gingersnaps to a food processor and begin to pulse.
Step 2
Add melted butter, sugar and pinch of salt and continue to pulse until crumbs form and texture resembles wet sand.
Step 3
Pour crumbs into a 9-inch pie dish and press against the sides and bottom of the pan to form the crust.
Step 4
Refrigerate for 20 minutes to allow crust to set.
Step 5
Remove crust from the refrigerator and pour in dulce de leche and sliced bananas: form a single layer of sliced bananas and then add any additional on top of the first layer.
Step 6
Refrigerate for 8 hours so the pie filling sets.
Step 7
Make the whipped topping by adding cold heavy cream to a large mixing bowl. Start to whip with an electric mixer on low, gradually increasing to medium-high speed.
Step 8
Add powdered sugar and beat until stiff peaks form. Fold in vanilla extract and add the topping to the top of the pie. Serve and enjoy!