Banoffee Pie is one of my favorite desserts. This traditional British pudding combines bananas, toffee or dulce de leche and cream in a buttery cookie crust. Fantastic!

I didn’t have dulce de leche when I tried this recipe and went with the substitution make-your-own that was suggested. Mine just didn’t set up, so I had more of a Banoffee mess, but the flavor was absolutely fantastic. For a pie that slices, I’d recommend that you use some purchased dulce de leche or a tried and true recipe (I have had success in the past with the oven baked method).

Banoffee Pie

Ingredients:

4 oz unsalted butter, melted
½ package (the 11 oz size) of Nilla Wafers cookies
1 (14-oz or 13.4 oz) can Dulce de Leche
4 bananas
1 pint heavy cream (or Cool Whip)
Caramel sauce or grated chocolate to decorate top of pie, optional

Directions:

1. Crush the cookies into fine crumbs. Transfer to a bowl and stir in melted butter. Press buttered crumbs into bottom and sides of a 9 inch pie plate. Chill crust in refrigerator for one hour.

2. Pour Dulce de Leche into the crust. Chill for one hour until the caramel is firm.

3. Slice the bananas and place them in a single layer on top of the caramel. Whip the cream and spoon over the Dulce de Leche and bananas. Drizzle top with caramel sauce, if you like.

Recipe from Breakfast In Bed(Stuy)

Serves 8

Ransom and the Subset, a new band out of Seattle, just released their debut single “Anna”. It’s a fun slice of indie pop/rock with cool guitar.

Check out Ransom and the Subset on the band’s Website, where you will be able to buy their debut album ‘No Time to Lose’ out October 7th, 2014.

Cheers!