Method
Method
- Make the base: combine crushed biscuits with melted butter. Press firmly into the base of a 23cm pie dish or springform tin. Refrigerate 30 minutes to firm up.
- In a bowl, whisk dulce de leche with bourbon until smooth. Spread evenly over the chilled base.
- Toss banana slices in lemon juice. Layer over the dulce de leche.
- Whip the cream with vanilla and icing sugar to soft peaks. Don't over-whip; you want it to dollop, not sit stiff.
- Pile the cream over the bananas. Use a spoon to make peaks and swirls.
- Dust with cocoa powder or grated dark chocolate.
- Refrigerate at least 2 hours before serving so the layers settle. Slice with a knife dipped in hot water for clean cuts.
Nutrition
Notes
Dulce de leche. Buy the can of pre-made if you want speed. To make from scratch: simmer an unopened can of sweetened condensed milk in water for 3 hours (keep it submerged). Cool completely before opening.
Bourbon dial. 3 tbsp gives a noticeable warmth. 2 tbsp is subtle. 4 tbsp and the alcohol starts overpowering. Don't go above 4 unless you actively want a boozy pie.
Make ahead. Up to a day in advance. Add the cream topping just before serving so it stays fresh.