Banoffee Pie with Nyåkers Crust Recipe

Name: Banoffee Pie with Nyåkers Crust
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8 servings
Cuisine: British
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

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!