BANOFFEE PIE INSPIRED BY LOVE, ACTUALLY

For the Dulce de Leche

To make the dulce de leche, completely submerge sweetened condensed milk in a water bath in a saucepan. Cover and bring to a boil. Reduce heat and let simmer for anywhere from 90 minutes to 3½ hours.

For the Digestive Biscuits

Into a food processor, combine whole wheat flour, powdered sugar, salt, and baking powder. Pulse to combine.

Cube unsalted butter and add it to the food processor. Pulse together until the butter is completely incorporated and resembles dry sand.

Add whole milk to the food processor and pulse to combine until a rough ball of dough forms.

Wrap the dough in plastic wrap and let chill in the fridge for 30 minutes.

Unwrap the dough and dust it lightly with flour. Roll the dough out to ¼-inch thickness, re-flouring when necessary.

Cut the dough into rounds. Save the scraps and make more rounds!

Score, dot, or add a stamp to the dough now.

Place into a 350°F oven for 18-22 minutes, until golden brown and crisp. Allow to cool completely.

For the Pie Crust

Pulverize digestive biscuits in a food processor until you are left with about 1½ cups of biscuit crumbs.

Add unsalted butter to the processor. Pulse until the mixture resembles very wet sand.

Press the biscuit crumb dough into the bottom of a 9-inch tart pan with a removable bottom. Use a ramekin to press the crumbs down if you need to. It should make a firm crust all the way around.

Place the tart pan onto a rimmed baking sheet and bake at 350°F for 7 minutes, until just beginning to brown.

Allow the crust to cool completely on a wire rack.

For the Whipped Cream

Combine heavy cream with sugar and a generous splash of vanilla extract.

Use a hand mixer to beat the mixture into semi stiff peaks, so it is thick enough to hold its shape.

For the Banoffee Pie Assembly

Heat your dulce de leche in a shallow water bath that you’ve brought to a bare simmer. This will make the thick dulce de leche pourable.

Once it is warm, pour it on to the crust and spread it out evenly.

Wrap tightly with plastic wrap and let set for 4 hours in the fridge.

Top the dulce de leche with sliced bananas in any design that you wish.

Top the bananas with a layer of whipped cream, spreading to make sure it is evenly covered.

Dust the top of the whipped cream with cocoa powder.

Slice and serve - I recommend using a knife run under hot water so that it slices easily. Enjoy!