CHOCOLATE LIME BANOFFEE PIE

I always experiment with the traditional recipes! Especially with the banoffee pie which is one of the first desserts I ever cooked!

Today I decided to give it a cooler and lighter twist adding only one extra ingredient, lime! It transforms completely the banoffee’s DNA offering a new dimension.

Ingredients

For pie base

1 package (250 g) of digestive cookies
50 g butter
50 g dark chocolate, finely chopped

For filling

2 cans of condensed milk (dulce de leche)
100 g dark chocolate, finely chopped
Lime zest

For whipped cream

500 g cream fresh
1 tbsp. caster sugar
1 tsp. vanilla extract

To assemble

3 bananas, ripe
1 tbsp. lemon juice
Lime zest

Instructions

Boil the condensed milk for 3 hours until it turns to dulce de leche and then let it cool down
In a food processor, pulse the digestive cookies until finely ground.
Melt the butter in a deep pan over medium to low heat.
When it has melted, add the ground cookies.
Mix with a spatula to combine.
When the mixture starts to resemble wet sand, remove from heat.
Add 50 g of chocolate.
Continue mixing away from heat until the chocolate melts and is distributed evenly in the mixture.
Press mixture onto the bottom and sides of a round 26 cm spring form pan
Use the bottom of the glass to press the mixture firmly onto the bottom and the sides of the pan.
Refrigerate the pan so that the mixture can chill, for 15-20 minutes.
Clean the deep pan and place over low heat.
Add the condensed milk (dulce de leche) that should by now have a lovely caramel taste and color.
Add the 100 g of chocolate and lime zest.
Remove from heat and continue to stir until the mixture is completely combined.
Remove the baking pan from the refrigerator.
Add the caramel mixture over the pie base and refrigerate again for 2-3 hours, until it completely chills.
Before serving, prepare the bananas.
Slice them and toss them in the lemon juice so that they don’t turn brown.
Beat the heavy cream with the caster sugar and vanilla extract, until it becomes whipped cream.
Decorate the pie with the sliced bananas and top with whipped cream.
Serve with lime zest