An American twist on an English favorite! Peanut Butter Banoffee Pie is a luxurious dessert that really highlights the fun of indulging your sweet tooth. A crumbly, buttery crust made from Chocolate Hobnobs® (a beloved English oat cookie) supports sweetened, caramelized bananas (which could be a dessert just by themselves) and some rich, creamy, and deeply flavorful dulce de leche. This combination of flavors would be fantastic all on its own… but then it gets even better with a gloriously fluffy peanut butter whipped cream topping. Doesn’t the sound of that just make you feel happier? Peanut Butter Banoffee Pie brings a beloved dessert across the pond to a new and eager audience!
Ingredients
For the caramel:
- 1 (14-ounce) can sweetened condensed milk
- 1/4 teaspoon kosher salt
- 2 teaspoons plus 1 1/2 cups water, divided
- flaky sea salt, to taste
For the crust:
- 1 (9.2-ounce) package McVitie’s® Chocolate Hobnobs, dark or milk chocolate, can substitute graham crackers or McVitie’s Digestive Biscuits
- 5 tablespoons butter, melted
For the roasted bananas:
- 4 medium bananas, ripe
- 1 lime, juiced
- 4 tablespoons light brown sugar
For the peanut butter whipped cream:
- 1 1/2 cups heavy whipping cream, divided
- 6 tablespoons smooth peanut butter
- 7 tablespoons confectioners’ sugar
Directions
Step 1 –Into a metal bowl sized to fit inside your pressure cooker, add the sweetened condensed milk.
Step 2 –Add the kosher salt and 2 teaspoons of the water to the sweetened condensed milk and stir to combine.
Step 3 –Add the remaining water to the pressure cooker and then place the trivet into the pressure cooker.
Step 4 –Place the metal bowl with the condensed milk mixture in the pressure cooker.
Step 5 –Set the pressure cooker to manual high pressure for 1 hour, with natural release. This process will turn the condensed milk mixture into dulce de leche, about 1 hour 30 minutes.
Step 6 –In a resealable plastic bag, add the Hobnobs.
Step 7 –Seal the bag and crush the cookies into crumbs.
Step 8 –Add the melted butter to the cookie crumbs and mix until the texture resembles wet sand.
Step 9 –Press the cookie crumb mixture on the bottom and up the sides of a 9-inch pie plate.
Step 10 –Refrigerate the pie plate.
Step 11 –Preheat the oven to 375 degrees F.
Step 12 –Peel the bananas and slice them in half lengthwise.
Step 13 –Place the banana halves on a baking sheet.
Step 14 –Brush the bananas lightly with the lime juice.
Step 15 –Sprinkle the bananas with the brown sugar.
Step 16 –Roast the bananas until caramelized with slightly golden edges, about 15-20 minutes.
Step 17 –Transfer the bananas from the oven to cool.
Step 18 –Line the pie crust with the banana segments and then gently mash the bananas slightly, until they form a level surface.
Step 19 –Stir the dulce de leche caramel until smooth.
Step 20 –Pour the warm dulce de leche over the banana layer.
Step 21 –Sprinkle the caramel layer with the flaky sea salt.
Step 22 –Refrigerate the pie for at least 4 hours.
Step 23 –In a medium bowl, add 1/2 cup of the heavy cream, the peanut butter, and the confectioners’ sugar and whisk until smooth and uniform.
Step 24 –In a separate bowl, add the remaining heavy cream and beat it until it is fluffy and soft.
Step 25 –Fold the peanut butter mixture into the whipped cream.
Step 26 –Top the pie with the peanut butter whipped cream.
Step 27 –Slice and serve.
