Chocolate Banoffee Pie

1. 1

   Toss the banana slice with the lemon juice then arrange over the bottom of the pie crust.

2. 2

   Pour the caramel condensed milk or dulce de leche over the bananas.

3. 3

   Next, pour the ganache over the top of the caramel. Refrigerate for at least an hour or two.

4. 4

   Meanwhile, whip the remaining 1 1/2 cups cream (do not add sugar). Pipe onto perimeter of the ganache on the chilled pie, leaving the center open to show off the shiny, mirror-like ganache. Decorate the cream with chocolate curls or sprinkles if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.