A wonderfully sweet but light banoffee pie made quick and easy with a prepared pie crust and a jar of caramel syrup.
Ingredients
- 2.5 medium bananas , diced
- 1 graham cracker pie crust , 9 inch
- 0.5 jars caramel syrup , 12 ounce
- 2 cups heavy whipping cream
- 2 tablespoons confectioners' sugar
- 2 teaspoons vanilla extract
Instructions
-
1
Place a whisk and mixing bowl in the freezer to cool, 10 to 20 minutes.
-
2
Place bananas in the bottom of the pie crust and drizzle 5 ounces caramel syrup over top. Reserve remaining caramel syrup for garnish.
-
3
Remove whisk and mixing bowl from the freezer. Place whipping cream, confectioners' sugar, and vanilla in the chilled bowl. Mix rapidly with the whisk until peaks form leaving a stiff whipped cream; do not overmix.
-
4
Spread whipped topping over the bananas and pie crust. Drizzle remaining caramel over top in a circular or zigzag motion for effect. Place in the refrigerator or freezer until whipped topping has firmed up, 15 to 30 minutes before serving.
Nutrition Facts
Per serving
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