Banoffee Pie
User Reviews
5
2 reviews
Excellent
Banoffee Pie
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Cookie crust / Biscuit Base
- 225 g digestive biscuits or use Biscoff cookies / Graham Crackers, 8 oz
- 150 g butter ⅔ cup; melted
- pinch salt
For the Pie
- 397 g caramel or Dulce de Leche, 14 oz can
- salt for the caramel, pinch
- 2 banana sliced
- 320 ml cream double/heavy cream, 1⅓ cup; cold
- 50 g icing sugar ½ cup
- 1 tsp vanilla extract or paste
- dark chocolate or cocoa powder to dust, shavings
Instructions
Make the biscuit base
- Blitz the biscuits in a food processor until you get fine crumbs. Alternatively place in a sturdy ziplock bag and crush gently using a rolling pin.
- Put the crumbs into a bowl and add the melted butter and salt. Mix together until fully combined.
- Tip the mixture into a 9 inch /23cm loose bottomed tart tin (or a cake tin) and press the crumbs with the back of a spoon to line the bottom and sides tin in an even layer. Chill for an hour or overnight.
Assemble the Banoffee Pie
- Carefully release the pie base from the tin and place on a plate.
- Empty the caramel into a bowl and beat with a spoon to loosen. Add a pinch of salt (to taste).
- Pour the caramel it over the biscuit base and level.
- Top with the sliced bananas and chill while you whisk the cream.
- Whip the cold cream, icing sugar and vanilla until you have soft peaks. This is best done with a hand mixer beating on low speed initially and gradually increasing the speed until the cream thickens.
- Spoon the whipped cream on top of the bananas and spread it to cover the pie.
- Use a potato peeler on a bar of dark chocolate to create chocolate shavings and decorate your Banoffee pie or dust with a little cocoa powder.
- Serve immediately or store in the fridge for up to two days.
Notes
- The base can be made up to a day in advance - in fact it would benefit from overnight chilling. The assembled Banoffee Pie needs to be stored in the fridge and consumed within a couple of days. Do not leave the pie on a kitchen counter – especially on a hot day – as the cream can spoil.
Nutrition Information
Show Details
Calories
383kcal
(19%)
Carbohydrates
50g
(17%)
Protein
2g
(4%)
Fat
20g
(31%)
Saturated Fat
13g
(65%)
Cholesterol
32mg
(11%)
Sodium
231mg
(10%)
Potassium
118mg
(3%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
390IU
(8%)
Vitamin C
2mg
(2%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 2g | 4% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 32mg | 11% |
| Sodium | 231mg | 10% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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