Skor Banoffee Pie
Irresistible and incredibly scrumptious, this Skor Banoffee Pie is the perfect dessert to serve at your next backyard party.
Ingredients
GRAHAM CRACKER CRUST
- 1 1/2 cups honey graham cracker crumbs
- 1/4 cup brown sugar
- 1 pinch ground Himalayan pink salt
- 6 tbsp. unsalted butter, melted
FILLING
- 1 1/4 cups homemade dulce de leche tips & tricks
- 2 large bananas, sliced
- 1/2 cup Skor® toffee bits, cut into small pieces
TOPPINGS
- 2 cups whipped cream see Recipe
- 1 tbsp. diced Skor® toffee bits, for garnish
Directions
GRAHAM CRACKER CRUST
- Preheat oven to 350ºF.
- In the bowl of a food processor, combine all the ingredients except butter. Place the lid and process until mixed.
- Remove the pusher and while the appliance is running, slowly pour in melted butter through the feeder tube.
- Process until it resembles something similar to damp sand. To know if it’s the right consistency - take a measuring spoon, compress the mixture, drop it in your hand, and if it holds its shape, then it’s fine.
- Drop the mixture into a 9-inch non-stick springform pie plate – if you don’t have a non-stick one, lightly grease it with butter.
- Using the bottom of a small measuring cup or glass, press crumbs firmly up the sides as high as possible and evenly on the bottom.
- Transfer the pie plate to the preheated oven and bake for 5 minutes.
- Remove from the heat and place it on a wire rack. Set aside to cool completely while making the whipped cream.
FILLING
- When the pie crust is at room temperature, pour in dulce de leche, and using a spatula, spread it out evenly.
- Place banana slices on top before sprinkling on pieces of toffee bits.
TOPPINGS
- Evenly spread whipped cream on top of the pie and garnish with toffee bits.
- Refrigerate pie for 2 hours before serving.
- Cover leftovers and store in the fridge for up to 2 days.