Desserts‎ > ‎Pies and Tarts‎ > ‎

banoffee pie

graham cracker crust baked and cooled
dulce de leche (i make my own, but you can find it in specialty stores or mexican groceries)
mascarpone or double cream (in the states mascarpone is more readily found)--room temp
lightly sweetened whipped cream
bananas

Thinly slice your bananas---not chunks--and overlap them in the bottom of the graham cracker crust. Next, spread a layer of the mascarpone equal to the thickness of the banana layer...do not lay it on thick, otherwise that is all you will taste.  Top with a thin layer of dulce de leche, again, cover the layer, but don't put globs and globs.  Place another layer of thinly sliced bananas on top of the ddl, and then top with freshly whipped cream.  Sometimes, I make the whole pie without the whipped cream the day before, cover it and keep in the fridge. I then whip the cream, generously top the pie and serve.