Bananas and toffee team in this twist on a classic English pie.
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4 ounces bittersweet chocolate
1/4 teaspoon coarse sea salt
1/3 cup Land O Lakes® Butter, softened
1/3 cup sugar
1 large Land O Lakes® Egg (yolk only)
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 (13.4-ounce) can dulce de leche
2 bananas, sliced
Heat oven to 350°F. Line mini (5 3/4x3-inch) loaf pan with parchment paper; set aside.
Place chocolate into microwave-safe bowl; microwave until melted. Stir in salt. Pour into prepared pan. Freeze 1 hour or until solid.
Combine butter, sugar, egg yolk and 1/2 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed.
Press dough into bottom and up sides of 9-inch glass pie plate. Chill 10 minutes. Bake 14-16 minutes or until golden brown on edges. Cool completely.
Combine all topping ingredients in bowl; beat at high speed until stiff peaks form. Set aside.
Spread dulce de leche onto cooled crust; top with sliced bananas in single layer. Spread whipped cream mixture over bananas. Roughly chop salted chocolate; sprinkle onto pie.
Pretty pastels abound in this bouquet of springtime dessert recipes. Celebrate any occasion with these cakes, pies and desserts, alive with the flavors of chocolate, mint and fresh fruit.