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A copycat version of the legendary banoffee pie from the Co Pane in Chelsea New York, which is a Jim Lahey restaurant.

Their version was made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream and topped with chopped hazelnuts. I made the exact same version except that I topped mine with chopped peanuts because, well, I feel like peanuts belong with bananas and caramelized sweet milk.
Ingredients
  • subheading: For the Graham Cracker Crust:
  • 9 graham crackers, pulverized into crumbs (about 1 cup cracker crumbs)
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted and still warm
  • subheading: For the Filling:
  • 3 bananas, peeled and sliced ¼-inch thick
  • 14 ounces, dulce de leche
  • subheading: For the Coffee Whipped Cream:
  • 1½ cups heavy cream
  • 1½ teaspoon instant espresso powder
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • subheading: To Garnish:
  • Chopped peanuts
  • Shaved chocolate
Steps
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