The best banoffee pie with miso & pecans recipe

Name: The best banoffee pie with miso & pecans recipe
Prep time: 15 min
Yield: 1 serving
Ingredients: 200 grams digestive biscuits; 30 grams pecan nuts; 100 grams butter; 125 ml fresh cream; 1 tsp White miso paste; ½ tsp salt; 1 x 360 g can Nestlé® Caramel Treat; 3 - 4 bananas; A squeeze of lemon juice; 50 gram pecan nuts; 1 Tbsp icing sugar; 1.5 tsp instant coffee granules or 1 tsp espresso powder; 1 tsp vanilla extract; 1 Tbsp icing sugar; 350 ml fresh cream; 1 square of dark chocolate finely grated

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Prep Time
15 mins
Course
Dessert
Cuisine
British

The best banoffee pie with miso & pecans recipe

Iris Warren

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A delectable banoffee pie with miso & pecans

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Ingredients

Base:

200 grams digestive biscuits
30 grams pecan nuts
100 grams butter melted

Filling:

125 ml fresh cream
1 tsp White miso paste optional
½ tsp salt
1 x 360 g can Nestlé® Caramel Treat
3 - 4 bananas sliced
A squeeze of lemon juice

Topping:

50 gram pecan nuts
1 Tbsp icing sugar
1.5 tsp instant coffee granules or 1 tsp espresso powder
1 tsp vanilla extract or essence
1 Tbsp icing sugar
350 ml fresh cream
1 square of dark chocolate finely grated optional

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Instructions

To make the base, blitz the biscuits, nuts and melted butter in a food processor until the
mixture clumps together. Press it evenly over the base and sides of a medium pie dish or
divide it among individual jars (only on their bases). Place in the fridge for an hour or longer or in the freezer while you prepare the rest of the dessert.
Preheat the oven to 180 °C. Line a baking tray with baking paper.
To prepare the topping, toss the nuts in the icing sugar, then scatter them over the
prepared baking tray and bake for 8 minutes until golden brown. Shake the tray a
couple of times during baking to recoat the nuts. Remove, cool and give them a rough chop.
For the filling, beat the 125 ml cream with the Caramel Treat, salt and miso if you are using and until smooth.
Toss the sliced bananas lightly in the lemon juice to prevent them from going brown.
Spread the caramel filling over the base of the pie dish. Arrange the banana slices in 1–2 even layers over the caramel.
Mix the coffee granules or espresso powder, vanilla extract and icing sugar with the
350ml cream, then whip until it forms soft peaks.
Dollop this on top of the bananas and decorate it with the sugared pecan nuts and grated chocolate. Scoop and enjoy!

Notes

This banoffee pie with pecans is best when freshly assembled, but you can easily make the base and caramel filling a day or two ahead. Just store them in the fridge, then add the bananas and whipped cream when you’re ready to serve.