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1 1/2 cups crushed chocolate graham crackers (12-13 crackers)
6 tablespoons unsalted butter, melted
1 1/2 teaspoons instant coffee granules
2 1/2 cups heavy cream
2 teaspoons vanilla extract
2 cans dulce de leche (13.4-ounce cans)
1 teaspoon salt
4 ripe bananas, peeled and sliced
2 tablespoons chocolate syrup or fudge sauce
3 tablespoons toffee tidbits
Instructions
- Place the chocolate graham crackers in the food processor. Pulse into fine crumbs. Then pulse in the melted butter with the instant coffee granules and a pinch of salt.
- Dump the chocolate crumble in a standard 9-inch pie pan. Use your hands to press the crumbs flat again the bottom of the pan and evenly up the sides. Place the crust in the refrigerator for 1 hour to chill and set. (If in a hurry, place in the freezer.)
- Pour the cold heavy cream into the bowl of an electric stand mixer and add the vanilla extract. Using a whip attachment, beat the cream until it forms firm whipped cream. Scoop the whipped cream out of the mixer and place in a separate bowl. Then dump both cans of dulce de leche in the mixing bowl and beat until soft and fluffy. Add 1/2 of the whipped cream to the dulce de leche, and slowly mix it into the dulce de leche, until perfectly smooth. Place the remaining whipped cream in the refrigerator.
- Slice 1-2 bananas into rounds and lay them in a single layer on the bottom of the pie crust. Scoop the dulce de leche "toffee" filling into the crust and spread to the edges.
- Chill the pie for at least 2 hours to set. Then slice the remaining bananas. Top the pie with the remaining whipped cream, more bananas, chocolate sauce, and toffee bits. Chill until ready to serve.
Serving: 1slice, Calories: 336kcal, Carbohydrates: 23g, Protein: 2g, Fat: 26g, Saturated Fat: 16g, Cholesterol: 86mg, Sodium: 295mg, Potassium: 209mg, Fiber: 1g, Sugar: 11g, Vitamin A: 970IU, Vitamin C: 3.7mg, Calcium: 46mg, Iron: 0.6mg
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