Banoffee Pie

Remove the label from the condensed milk can and place it on its side in a large pot. Fill the pot with enough water to cover the can completely. Bring the water to a boil, then reduce the heat and let it simmer for 5 hours. Make sure to add more water if needed to keep the can submerged.

After 5 hours, carefully remove the can from the water and let it cool in a bowl of ice water. Refrigerate it for about 2 hours before opening.

Meanwhile, preheat your oven to 375°F and bake the crust until it’s golden, about 6-10 minutes. Set it aside to cool.

In a large bowl, combine the cocoa butter and chocolate chips. In a small pot, heat ¼ cup of heavy cream until it simmers, then pour it over the cocoa butter and chocolate. Let it sit for 3 minutes, then whisk until smooth and shiny.

Pour the ganache into the cooled crust, tilting it to coat the bottom and sides. Freeze the crust with the ganache for 3 to 5 minutes, then sprinkle a pinch of salt over the top.

Peel and slice the bananas into ¼-inch slices. Spread a third of the dulce de leche evenly over the ganache. Arrange a layer of banana slices on top, starting from the crust and working towards the center. Repeat with another layer of dulce de leche and bananas, then finish with the remaining dulce de leche and bananas. Refrigerate the pie while you make the whipped cream.

In a large chilled bowl, whip the remaining ¾ cup of heavy cream with powdered sugar until it forms medium to stiff peaks. Take the pie out of the fridge and spread the whipped cream on top as desired.

Grate some dark chocolate over the whipped cream using a microplane. Refrigerate the pie for another 2 hours before slicing and serving. Enjoy the creamy, chocolaty goodness!