Photo by Emma Fishman, food styling by D'Myrtrek Brown
This pie is a combination of chocolate, bananas, and butterscotch, but it isn’t your traditional British banoffee pie. Mallory Cayon, of Sunday Hospitality in NYC and L.A., uses crisp, gingerbread-like speculoos cookies in the crust to add just a hint of spice and bitter chocolate to contrast with the caramelly butterscotch filling. You’ll want to make this pie at least 6 hours before serving to give the pudding time to set up. This recipe calls for Biscoff, the biggest name in the speculoos cookie game, but other brands will work. And graham crackers would be a fine sub too.
