Dessert
Crusted Banoffee Pie
2 h 30Pour 10Nutri-Score D€€
D
2 h 30
2 h 30Crusted Banoffee Pie
ce qu’il vous faut
Ingrédients
digestive biscuits (crushed into fine crumbs)Boulangerie250 g
butter (melted)Produits laitiers110 g- sweetened condensed milk (for the caramel)Épicerie397 g
- butter (for the caramel)Produits laitiers60 g
- brown sugar (for the caramel)Épicerie60 g
sea salt (flaky, for the salted caramel)Épices3 g
bananas (sliced)Fruits et légumes4 morceaux
heavy cream (cold, for whipping)Produits laitiers300 ml- powdered sugar (for the whipped cream)Épicerie30 g
dark chocolate (grated or shaved, for topping)Épicerie30 g
par portion
Nutrition
298kcal
- Glucides
- 32 g
- Protéines
- 3 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Moule à tarte
Saladier
Casserole- Batteur électrique
Spatule
pas à pas
Préparation
- Étape 1
Make the biscuit crust
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with the melted butter until evenly coated.
- Press the mixture firmly into the base and up the sides of the pie dish.
- Étape 2
Chill the crust
- Refrigerate the crust until firm.
- Étape 3
Cook the salted caramel
- Melt the butter with the brown sugar in a saucepan over medium heat.
- Pour in the sweetened condensed milk and stir continuously until thick and golden.
- Stir in the sea salt and let the caramel cool slightly.
- Étape 4
Assemble the pie
- Spread the salted caramel over the chilled crust.
- Arrange the sliced bananas in an even layer on top of the caramel.
- Étape 5
Whip the cream
- Whip the cold heavy cream with the powdered sugar to soft peaks.
- Étape 6
Finish and chill
- Spread the whipped cream over the bananas.
- Scatter the grated dark chocolate on top.
- Chill the pie before slicing and serving.