Bannoffee Pie
This dairy-rich dessert melds the flavors of banana and coffee in a decadent yet easy dish.
Course: Dessert
Cuisine: American
Keyword: banana, coffee, pie
Servings: 8
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
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.