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Banoffee Pie

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A delightful dessert combining sweet caramel, ripe bananas, and whipped cream on a crunchy biscuit crust.

Ingredients

Scale
  • 1 packet of digestive biscuits
  • 75g unsalted butter, melted
  • 400g can of sweetened condensed milk
  • 2 ripe bananas, sliced
  • 300ml double cream
  • Grated chocolate or cocoa powder for topping

Instructions

  1. Prepare the Biscuit Crust: Crush the digestive biscuits and mix with the melted butter. Press the mixture into the base of a pie dish to form the crust.
  2. Bake the Crust: Bake the crust in a preheated oven at 180°C (350°F) for about 10 minutes, then let it cool.
  3. Make the Caramel: In a saucepan, boil the condensed milk for about 90 minutes to make caramel (ensure it is covered with water). Let it cool.
  4. Assemble the Pie: Spread the caramel over the cooled crust, followed by a layer of sliced bananas.
  5. Whip the Cream: Whip the double cream until soft peaks form and spread it over the bananas.
  6. Add Finishing Touches: Finish with grated chocolate or a dusting of cocoa powder on top.
  7. Chill Before Serving: Refrigerate for at least 120 minutes before serving.

Notes

Use ripe but firm bananas for optimal sweetness and texture. A light squeeze of lemon juice on the banana slices will keep them looking fresh.

Nutrition

Find it online: https://recypez.com/banoffee-pie/

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