Bannoffee Pie
This dairy-rich dessert melds the flavors of banana and coffee in a decadent yet easy dish.
Servings: 8
Ingredients
Einkorn Pie Crust, Baked
Dulce De Leche
Chocolate Ganache
- 2 Egg yolks
- 2 1/2 oz. Sucanat
- 1/2 tsp. Sea Salt
- 1 tsp. Vanilla Extract
- 14 oz Semisweet Chocolate chopped
- 1 cup heavy cream
Chantilly Cream
- 1 Cup Heavy Cream
- 1/4 Cup Maple Syrup
- 1/2 tsp. Vanilla Extract
Instructions
Assembly
- For this Banoffee pie you want to use a baked shell and a dulce de leche which is on the firmer, ticker side of runny.
- Fill the baked pie shell with dulce de leche about 1/3 the way up the pie shell.
- Pour ganache over the dulce de leche reserving some for a light drizzle over the finished pie.
- Top Ganache with Whipped Chantilly Cream.
- Top cream with banana slices, milk or white chocolate shavings, and drizzles of dark chocolate ganache.
Dark Chocolate Ganache Instructions
- Whip the egg yolks, sucanat, salt, and vanilla until light and fluffy.
- Melt together the chocolate chunks and the cream. I do this in a saucepan on the stove and take care to keep close, stirring frequently to avoid burning the chocolate.
- Stir together the egg and chocolate mixtures, whisking until the ganache is smooth.
Chantilly Cream
- Whip together all the ingredients until soft peaks form.