Red Book Banoffee Pie

This version of this pie sounds heavenly. It has pecans in the crust and cuts time by using canned dulce de leche.

• Ready In: 2 hrs 20 mins
• Serves: 12
• Yields: 1 pie

Ingredients

• 1  cup graham cracker crumbs
• 1⁄2 cup pecans, toasted, finely chopped
• 4  tablespoons unsalted butter, melted
• 2  tablespoons  packed brown sugar
• 2 (13 1/2ounce) cans  dulce de leche (caramelized sweetened condensed milk)
• 4  large bananas
• 1  cup heavy cream
• 1  tablespoon confectioners' sugar
• 1⁄4 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees.
2. In a bowl, mix crumbs, pecans, butter, and brown sugar.
3. With back of a spoon, press onto bottom and 1 inch up sides of 9 1/2 inch springform pan.
4. Bake 10 minutes and cool on a wire rack.
5. Spoon dulce de leche into cooled crust and spread evenly.
6. Peel and slice 3 bananas.
7. Arrange over filling.
8. In a cool bowl, beat cream, sugar, and vanilla until stiff.
9. Spread over bananas.
10. Refrigerate 2 hours.
11. To serve, peel and slice remaining banana and arrange over cream.