9.2 oz. Package Chocolate Hobnobs (dark or milk), about 14 cookies
5 T Butter (about 65g), melted
For the Roasted Bananas:
4 Medium Bananas, ripe, about 1 3/4lb
4 T (49g) light brown sugar
Juice of 1 lime
For the Caramel Layer (See Note 1):
1 can (14-oz.,396g) Sweetened Condensed Milk (SCM)
1/4 t Kosher Salt
2 t water
Flaky Sea Salt (I like Maldon brand)
For the Peanut Butter Whipped Cream:
6 Tbsp (100g) Smooth Peanut butter (I used all-natural, unsweetened)
7 T (50g) Confectioners’ Sugar
1 1/2 c Heavy Whipping Cream, divided
Make the Caramel (Dulce de Leche):
Pour the Sweetened Condensed Milk (SCM) into a metal bowl that will fit in your Instant Pot. Mix together the salt and water. Stir into SCM.
Pour 1 1/2 c water into your IP. Place your trivet into the IP. Put the metal bowl containing SCM on the trivet. Seal the IP. Set to Manual High Pressure for 60 minutes, Natural Release. The entire process will take about 90 minutes. You can use this time to prepare the other parts to the pie.
Make the Crust:
In a plastic bag: seal the cookies in a large zippered (reusable if you have) Plastic Bag. Crush into crumbs with a rolling pin. Pour the melted butter into the crumbs and mix around with your hands until it is like wet sand. Then press into the bottom and up the sides of a 9” pie plate. Refrigerate while preparing the bananas.
In a Food Processor: break the cookies in half. Place into food processor and pulse about 15 times. The cookies should be crumbs. Add the melted butter, process until parts of it come together and looks like wet sand. Press into 9” pie plate. Refrigerate.
Prepare the Bananas:
Preheat oven to 200C/390F for Conventional Oven or 365F (Convection/fan).
Peel the bananas. Slice in half lenthwise. Place the banana halves on a baking sheet. Brush lightly with lime juice (about 1 Tbsp or a bit more). Then sprinkle with brown sugar.
Roast in preheated oven for 15-20 minutes, until caramellized. They should not have fallen apart and should have slightly golden edges.
Remove from oven to cool a bit.
Compose the Pie:
Remove the chilled crust from the refrigerator. Line it with the banana segments. With a fork, gently mash the banana segments down a bit until a level surface is formed. You can mash them before puttting them in the crust, if desired.
Stir the dulce de leche to make it smoothe. Pour the warm dulce de leche on top the banana layer. Sprinkle with a pinch or two of flaky sea salt. Refrigerate at least 4 hours before serving.
Prepare the Whipped Peanut Butter Topping:
In a medium bowl, whisk together 1/2 c cream, peanut butter, and confectioner’s sugar until uniform and smooth. Set aside.
In a separate bowl, using whisk, hand mixer, or stand mixer, beat the remaining cream until it is fluffy and soft.
Fold the peanut butter mixture into the whipped cream and top the pie.
1. In some areas, or On Amazon, you can purchase caramelized SCM. If it’s available in your area, I would recommend doing that. Otherwise there are several methods to caramelize it. I’ve included the one I find easiest in the recipe. Another method can be found HERE.
Keywords: Banoffee, Peanut butter, Peanut Butter Banoffee Pie, pies, dulce de leche, bananas, british desserts