Dessert
Crusted Banoffee Pie
2 h 30 minServes 10Nutri-Score D€€
D
2 h 30 min
2 h 30 minCrusted Banoffee Pie
what you need
Ingredients
digestive biscuits (crushed into fine crumbs)Bakery250 g
butter (melted)Dairy110 g- sweetened condensed milk (for the caramel)Pantry397 g
- butter (for the caramel)Dairy60 g
- brown sugar (for the caramel)Pantry60 g
sea salt (flaky, for the salted caramel)Spices3 g
bananas (sliced)Produce4 pieces
heavy cream (cold, for whipping)Dairy300 ml- powdered sugar (for the whipped cream)Pantry30 g
dark chocolate (grated or shaved, for topping)Pantry30 g
per serving
Nutrition
298kcal
- Carbs
- 32 g
- Proteins
- 3 g
- Fat
- 18 g
what you’ll use
Tools
Pie dish
Mixing bowl
Saucepan- Hand mixer
Spatula
step by step
Method
- Step 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.
- Step 2
Chill the crust
- Refrigerate the crust until firm.
- Step 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.
- Step 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.
- Step 5
Whip the cream
- Whip the cold heavy cream with the powdered sugar to soft peaks.
- Step 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.