skor banoffee pie

How To Make skor banoffee pie

• Step 1
  GRAHAM CRACKER CRUST... Preheat oven to 350 degrees F.
• Step 2
  In the bowl of a food processor, combine all the ingredients except butter. Place the lid and process until mixed.
• Step 3
  Remove the pusher and, while the appliance is running, slowly pour in melted butter through the feeder tube.
• Step 4
  Process until it resembles something similar to damp sand. To know if it’s the right consistency - take a measuring spoon, compress the mixture, drop it in your hand, and if it holds its shape, then it’s fine.
• Step 5
  Drop the mixture into a 9-inch non-stick springform pie plate – if you don’t have a non-stick one, lightly grease it with butter.
• Step 6
  Using the bottom of a small measuring cup or glass, press crumbs firmly up the sides as high as possible and evenly on the bottom.
• Step 7
  Transfer the pie plate to the preheated oven and bake for 5 minutes.
• Step 8
  Remove from the heat and place it on a wire rack. Set aside to cool completely while making the whipped cream.
• Step 9
  FILLING... When the pie crust is at room temperature, pour in dulce de leche, and using a spatula, spread it out evenly.
• Step 10
  Place banana slices on top before sprinkling on pieces of toffee bits.
• Step 11
  TOPPINGS... Evenly spread whipped cream on top of the pie and garnish with toffee bits.
• Step 12
  Refrigerate pie for 2 hours before serving.
• Step 13
  Cover leftovers and store in the fridge for up to 2 days.
• Step 14
  To view this scrumptious summer dessert on YouTube, click on this link ➡ https://youtu.be/uA03Q0DY0Ek
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