This pie. Well, let me just say, this pie is madness. I am actually glad I only found out about Banofee Pie recently, because I would have probably made it more often then I should and since it’s quite the sugar bomb, that would’ve been not so great. However, it is so so delicious.

I first lay eyes on this beauty in Lily Vanilli’s book, Sweet Tooth, which I’ve mentioned before. The first time I made this pie, our guests fell head over heels for it and so did we. One of our guests, a dear friend, even requested I make it in lieu of a Birthday cake for him, which I did and also decorated it with candles and I must say it’s a lovely stand-in.

So, back to the pie; it’s got a lovely shortcrust, a layer of dulce de leche and then madness ensues, as it continues with whipped cream, toasted pecan nuts, as well as banana slices. Considering everything is made from scratch for this pie, I wouldn’t say it’s easy to make, because it takes some time. The level of difficulty however, is not high. Do I think you should make this pie? Yes, I do. Definitely. It’s on the sweet side and it will make you feel like a kid again. Also, keep in mind that this is a serve immediately dessert, so plan to assemble it right before you’re ready to devour it!

Banofee Pie

For the Dulce de Leche:

The easy version:

1 can sweetened condensed milk

Heat oven to 200C/425F and place a rack in the middle. Pour the contents of one can of sweetened condensed milk into a 20cm/9in pie plate and cover tightly with aluminium foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up the sides. Bake milk in middle of oven 45 mins to one hour. Add additional hot water if you notice it is necessary, then continue to bake 45 minutes more, until milk is thick and brown. Remove pie plate from water bath and allow to cool, uncovered.

The classic version:

1 liter/4 cups milk

250gr sugar/1¼ cups sugar

¼ tsp salt

1 tsp pure vanilla extract

Stir together the milk, sugar and baking soda in a medium and heavy-bottomed saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1,5-2 hours. Stir more often after the first hour to prevent from burning. Stir in 1 tsp vanilla extract, transfer to a bowl and allow to cool.

For the crust (Makes 1 Shortcrust):

225g/2 cups plain flour

A pinch of salt

115g/1 stick unsalted water, cubed and refrigerated

4 Tbsp ice cold water

Chill the mixing bowl of your stand mixer and the correct pastry attachment in the fridge for 30 minutes. Sift the flour and salt into a large bowl, add the butter, cover with a plate and transfer to the freezer for 10 minutes. Transfer to your stand mixer (or food processor) and mix it until it resembles breadcrumbs. Add the water in a slow and steady stream until the dough comes together. Use it immediately or shape into a ball, wrap in clingfilm and store in the fridge for up to three days.

For the Blanched Pecans:

60g/½ cup pecans, rinsed in cold water and dried

15g/1 Tblsp icing sugar

Preheat the oven to 180C/350F fan assisted. Transfer the pecans to a clean bowl, sift icing sugar on top and stir quickly to evenly coat them. Transfer to a baking tray and bake for about 10  minutes, turning them occasionally and watching so they don’t burn. Allow to cool before using.

Assembling and Baking the pie:

1 batch Shortcrust

Egg wash: 1 egg yolk lightly beaten with 25ml/1 1/2 Tblsp heavy cream

400ml/2 cups whipping cream, unsweetened and made from full-fat milk

1 Tblsp espresso powder

½ tsp pure vanilla extract

1 jar Dulce de Leche

6 bananas, peeled and chopped

60gr/½ cup blanched pecans

¼ tsp ground cinnamon

Preheat the oven to 180C/350F fan assisted.

Roll out pastry to 5mm/0.2in, place in a buttered tart tin and refrigerate for around 30 minutes. Line, weigh down with beans and blind bake on a baking tray for 15 minutes. Remove the beans, prick the base with a fork and bake for another 10 minutes. Remove from the oven, brush all over with22q a thin layer of egg wash and return to the oven for 2 minutes to seal. Remove and place on a wire rack to cool completely.

Whip the cream with the espresso powder and vanilla. Spread the dulce de leche in the cooled tart case, followed by the chopped bananas, the whipped cream and the blanched pecans. Sprinkle with ground cinnamon and serve immediately.