Two years ago, my mom and I took my sister to New York City to celebrate her 30th birthday. We saw Wicked, did some shopping, went to Ground Zero, spent a morning at a spa, and, most importantly… we ate. We ate a lot. For one of our dinners, we took the suggestion from Maggie of Three Many Cooks and went to Co Pane in Chelsea, which is a Jim Lahey restaurant. To say that their pizza is phenomenal is a massive understatement; we ordered three different pizzas and devoured them. Our only misstep was stuffing ourselves so full of pizza that we had absolutely zero room for dessert. I cursed my pizza-eating self every time a waiter walked by to bring a slice of their legendary banoffee pie to another table.
I have dreamt about that pie ever since. Believe it or not, I had never even heard of banoffee pie before spying that menu, and then I became totally obsessed with it.
Their version was made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream and topped with chopped hazelnuts. I made the exact same version except that I topped mine with chopped peanuts because, well, I feel like peanuts belong with bananas and caramelized sweet milk. Also, I can’t quit peanuts and peanut butter. You know this.
I tend to be pretty “meh” about whipped cream toppings, but oh my, coffee whipped cream is a whole different ball game. It puts this pie way over the top and I totally won’t judge you if you just stand in the kitchen and eat it with a spoon.
Just be sure to eventually grab a fork and dig into this beauty. It may have taken me a couple of years to recreate it, but the wait was definitely worth it. Turns out, I was right to have been craving it all these years!
Make the Crust: In a medium bowl, stir together the graham cracker crumbs and the granulated sugar. While stirring and mixing continuously with a fork, slowly drizzle the melted butter into the graham cracker and sugar mixture. Once you are done, all of the dry ingredients should be moistened and it should look like wet sand. Transfer the crumbs to a 9-inch pie plate and evenly press the crumbs into the pie plate. Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack to cool to room temperature.
Arrange the sliced bananas on the crust, then spread the dulce de leche over top of the bananas.
Make the Coffee Whipped Cream: In a large bowl, whisk the espresso powder into the heavy cream until dissolved. Using an electric mixer, whip the cream, powdered sugar and vanilla extract on medium-high speed until barely stiff peaks form. Spread the whipped cream over the filling and garnish with chopped peanuts and shaved chocolate, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.