Last week I posted a recipe for Banoffee Pie. There were mixed reviews about the photos from my family. My youngest said “OOOH! I loved that recipe! When can you make it again?” My husband remarked that the serving photos looked liked bowls of vomit.

Bowls of vomit.

Quicker than you can say anti-emetic I was in my car on a dulche de leche quest. Found some. I then decided to go the more British route and purchased some digestive biscuits for the crust.

Verdict?

I stand by my assertion that my previous Banoffee Pie, in all of its soupiness, was fantastic. However, the purchased dulce de leche, digestive biscuit crust and freshly whipped cream topping made this revisited pie one that was not only visually lovely when sliced, but an all around amazing dessert.

Banoffee Pie

Ingredients:

4 oz unsalted butter, melted
1 (10 oz) package of digestive biscuits, such as McVities
1 (14-oz or 13.4 oz) can Dulce de Leche
4 bananas
1 pint heavy cream
Caramel sauce (like the topping for ice cream)

Directions:

1. Crush the biscuits 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 firm.

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

Recipe slightly adapted from Saveur Magazine

Vomit doesn’t get any better than this song by Girls. I love the slow build up to and from that “Looking For Love” hook. Shazam!

Check out Girls on Facebook. You can buy the music here.

Cheers!