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Banoffee Pie
This no-fuss banoffee pie layers crunchy biscuit crumb with thick caramel, ripe bananas and light whipped cream.
It is easy to prepare ahead and perfect for sharing at family gatherings or weekend desserts.
Method
25m2h 25m
- Mix the crushed digestives with melted butter, then press firmly into the base and sides of a 23cm tart tin.
- Chill the base for 20 minutes until firm.
- Spread the dulce de leche evenly over the chilled biscuit base.
- Arrange sliced bananas in an even layer over the toffee.
- Whip the double cream with icing sugar to soft peaks, then spoon over the bananas.
- Finish with grated dark chocolate and chill for at least 2 hours before slicing.
Ingredients
- 250g Digestive biscuits crushed
- 100g Unsalted butter melted
- 397g Dulce De Leche 1 tin
- 3 Bananas ripe, sliced
- 300ml Double cream cold
- 1 tbsp Icing Sugar
- 20g Dark Chocolate finely grated, optional
Notes
Chill the base fully before adding the filling so slices hold neatly.
Add banana just before serving for the freshest flavour and colour.
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