When I made this pie, it was actually my first time making or eating banoffee in any form. I had a lot of left-over dulce de leche from baking a traditional Polish Easter dessert ( this one ), and I wasn't really sure what to do with it.
It turns out dulce de leche is extremely versatile - it worked great in these pies, it worked as a topping for ice cream, it worked when making chewy toffee candies, and, most importantly, it tastes just heavenly when eating straight out of the can with a spoon. Added bonus? It keeps in the fridge for well over a month!
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