Banoffee pie recipe

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  • Serves 8
  • 20mins to prepare and 1hr to chill
  • 596 calories / serving
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Melt the butter in a large saucepan, then stir in the crushed biscuits until they are completely combined and the mixture feels like wet sand. Press firmly into the base and sides of a round 20cm (8in) loose-bottomed tart tin. Chill for 1 hour or until very firm.

Just before serving, remove the pie case from the tin. Spoon the caramel into the case, reserving a little for decoration, and smooth the top. Put the cream, milk and sugar into a large bowl and beat with an electric whisk until thickened but not stiff.  

Slice the bananas over the caramel, then top with the cream and a drizzle of the reserved caramel. Using a vegetable peeler, shave the chocolate into shards and curls and scatter over.

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  • Ingredients

  • 100g (3½oz) unsalted butter
  • 300g (10oz) dark chocolate digestive biscuits, crushed
  • 1 x 397g tin Carnation caramel (or dulce de leche)
  • 200ml (7fl oz) double or whipping cream
  • 1tbsp milk
  • 1tbsp icing sugar, or more to taste
  • 3 ripe bananas
  • 25g (1oz) dark chocolate, for decorating
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  • Energy 2488kj 596kcal 30%
  • Fat 37g 53%
  • Saturates 22g 110%
  • Sugars 48g 53%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 63.7g Protein 3.7g Fibre 0.7g


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