Ingredients
Units
Scale
- 2 large ripened bananas, sliced on a diagonal
- 2 cups homemade caramel sauce or store-bought
- 2 cups whipping cream
- 1 tablespoon confectioner's sugar
- 1 teaspoon unflavored gelatin
- 3 teaspoons hot water
- Chocolate, for topping
For the crust:
- 2 cups graham cracker crumbs
- 7 tablespoons unsalted butter
- 1/4 cup plain sugar
Instructions
- In a large pan over medium-high heat, toast the graham cracker crumbs until slightly golden. Remove from heat and set aside.
- In a small saucepan, melt down butter until it turns a deep golden color.
- In a large bowl, combine toasted graham crackers, brown butter, and sugar. Transfer the mixture to an 8-inch pie plate and using the back of a spoon, press it firmly to the bottom and up the sides of the dish. Freeze the crust about 30 minutes.
- In the meantime, prepare your caramel sauce, unless using store bought.
- Pour two cups of caramel sauce to the chilled crust and carefully smooth out with a back of a spoon. Top with sliced bananas and transfer back to the freezer while preparing the whipped topping.
- In a chilled metal bowl, whip cream and confectioner's sugar until airy. Be careful not to over-whip on this step. You do not want the cream to hold its shape.
- In a small bowl or cup, whisk gelatin and hot water until the gelatin has dissolved and is liquified. Pour the mixture into the whipped cream. Continue beating now until soft but firm peaks form.
- Dollop the whipped topp over the pie and if desired, shave chocolate over it. Refrigerate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: British
