Chocolate Banoffee Pie

Ingredients

• 2 cups (260g) honey graham cracker crumbs
• 1/2 cup (114g) unsalted butter (melted)
• 100 g dark chocolate (finely chopped)
• 14 oz (1 can) dulce de leche
• 3 bananas (sliced)
• 1 cup (250ml) whipping cream
• 2 Tbsp instant vanilla pudding powder (or powdered sugar)
• 1/2 tsp vanilla extract (if using powdered sugar)
• chocolate shavings or cocoa powder for topping

Instructions

1. 1

   Preheat oven to 350F and set aside a 9" springform pan,

2. 2

   In a medium bowl, mix together the honey graham cracker crumbs and melted butter. Firmly press the mixture into the bottom and 1″ up the sides of the springform pan. Bake for 10 minutes, then set aside to cool.

3. 3

   Place the chocolate in a medium-sized microwave-safe bowl. Melt the chocolate in the microwave in 30-second intervals at 50% power, stirring in between until completely melted. Add the dulce de leche and whisk together until combined and smooth. Pour over the bottom of the crust.

4. 4

   Cover and place in the fridge for 1-2 hours or overnight to set.

5. 5

   Slice the bananas and arrange in concentric circles over top of the filling, overlapping slightly.

6. 6

   Beat the whipping cream and instant vanilla pudding powder until stiff peaks form. Spread the whipped cream on top of the bananas.

7. 7

   Top with chocolate shavings or dust with cocoa powder if serving immediately or cover and place back in the fridge until ready to serve.