Banana Cream Pie Dip

Ingredients:

• 1 packet (90 g) of dry mix for banana pudding and pie filling
• 2 cups of milk
• 1 teaspoon natural vanilla extract
• A pinch of fine salt
• 3 bananas
• 2 tbsp. l. sugar turbinado
• Whipped cream for serving
• Vanilla wafer cookies, for serving
• Special equipment: kitchen burner

Preparation:

1. Place the banana pudding mixture in a medium bowl. Slowly pour in the milk, beating with a mixer on medium speed. Once all the milk has been added, increase the mixer speed to high and beat until smooth and fluffy, about 2 minutes.
2. Add vanilla extract and salt and mix until smooth. Cut 2 bananas into chunks and mix them with the pudding mixture. Transfer the mixture to a 9-inch pie dish.
3. Cover and refrigerate the dip until completely chilled, about 2 hours.
4. Slice the remaining banana into thin slices. Arrange them in a ring around the edge of the dip, slightly overlapping. Sprinkle the bananas with turbinado sugar. Using a kitchen torch, lightly toast the sugar on the bananas until it caramelizes. Top the dip with whipped cream, being careful not to cover the bananas.
5. Serve with vanilla cookies for dipping.
   
   
   Propane torches are highly flammable and should be stored and used away from heating devices, open flames, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When using the torch, follow the manufacturer's instructions.