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.
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