I’d never heard of Pi Day until I became a professional baker, and then I suddenly discovered that my birth month had to be divided by math. I can’t be too sweet about it, though: it’s an excuse to eat more pie. Since berry season is still a ways off, here’s a recipe for an easy banoffee pie (a portmanteau of “banana” and “toffee”) that works all year round. And if you needed another reason to make pie today, this recipe only requires five ingredients.

You can make all of the components from scratch (i.e., the pie crust and dulce de leche layer; I don’t expect you to grow and harvest bananas), but that’s definitely not easy and requires more time and skill. Instead, you can just buy a jar of store-bought dulce de leche. And while you’re at it, buy a frozen pie crust, too. You can also opt for a pre-formed graham cracker crust if you prefer, but the loose crumbs can stick to the caramel and make assembly tricky. (If you’re using the graham cracker crust, skip to step two.)

Completely healthy pie crusts

San Ignacio Sweet Leche