First off, this pie is insanely delicious! Don't make this pie if you don't plan to eat it within 24 hours, it doesn't save. Even 24 hours is pushing it. Don't use lemon juice on the bananas, unless you really like the flavor of lemon in your banoffee pie. Personally, I think lemon juice distracts from all that delicious banananess. Use as many bananas as you like, the more the better. Once the sliced bananas are slathered with whipped cream, they won't brown within the short shelf life of this pie anyway. Canned Dulce de Leche is an excellent substitute that cuts the prep time dramatically. If you were really lazy, like me, you can even buy a pre-made graham cracker crust (Keebler is pretty good) sprinkle a little ground ginger (use a light hand!) on the bottom, spread on the caramel, layer on the bananas, top with whipped cream and viola! You have a pie you can serve right away. But don't. Chill it thoroughly no matter how much you want to dig in. Last, you should really make this pie from scratch at least once, as stated in the recipe so you can decide for yourself which method suits you best. But either way, quick and easy or not, will yield you a grand pie you can proudly serve to your family or guests. Don't miss this one!
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First off, this pie is insanely delicious! Don't make this pie if you don't plan to eat it...