Banoffee pie recipe

12 ratingsRate
  • Serves 8
  • 20mins to prepare and 1hr to chill
  • 490 calories / serving
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Banoffee pie  HERO

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 (3┬Żoz) 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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  • Calories
    490
    25%
  • Sugar
    41g
    46%
  • Fat
    29g
    41%
  • Saturates
    18g
    90%
  • Salt
    1.1g
    18%
of an adult's Reference Intake daily amount.
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