Toffee Banoffee Pie

Instructions

Shortbread Crust

Preheat your oven to 375°F (190°C).

In a large mixing bowl, use a hand mixer to beat 1/2 cup unsalted butter (softened), 2 tablespoons honey, 2 tablespoons brown sugar, and 1 teaspoon vanilla extract together until creamy and well combined.

Gradually add 1 1/4 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture, mixing just until combined. The dough should be crumblyavoid overmixing.

Firmly press the dough into a 9-inch standard pie dish, ensuring an even layer.

Bake for 710 minutes, or until the crust is lightly golden. Set aside to cool completely.

Dolce de Leche Layer

Spread the 1 (13.4-ounce can) Dulce de Leche out evenly over the cooled shortbread crust.

Sprinkle 1/2 cup toffee bits onto the Dulce de Leche layer.

Arrange the banana slices evenly over the toffee bits and dulce de leche. Sprinkle with the remaining 1/2 cup toffee bits.

Whipped Cream

In a large mixing bowl, use a hand mixer to whip 3 cups heavy cream, 1/3 cup powdered sugar, and 2 teaspoons vanilla extract on medium-high speed until stiff peaks form. This should take about 35 minutes. Set aside.

Spread the whipped cream evenly over the banana layer. Chill in the refrigerator for at least 1 hour before serving.

Decorate the top with chocolate shavings or toffee bits.

Dessert