I'm a chocolate girl at heart, but not everybody wants cocoa for dessert. My sister-in-law is Dulce de Leche obsessed (she hails from Argentina) and my parents are big into bananas. On a recent trip home, I was assigned the task of making dessert. A nod to my British roots, I went with a Banoffee pie. It's incredibly simple to make and there is no measuring or baking needed! This simple pie is all about layering scrumptious ingredients.
What You’ll Need
Drizzle the Stonewall Salted Caramel Sauce on the bottom of the pie crust and smooth it out. Chop bananas into "coins" and place them in a single layer. Place a dollop of defrosted Cool Whip on top and smooth it out. Drizzle more Salted Caramel Sauce and repeat the layering process until it reaches the top of the crust. Finish with a pretty drizzle of Salted Caramel Sauce.
In a saucepan on medium heat, "candy" pecans in the salted caramel syrup until reduced. Allow to cool before sprinkling on top of the pie. Store in the refrigerator until ready to eat. Enjoy!