The best banoffee pie with miso & pecans recipe
User Reviews
0
0 reviews
Unrated
The best banoffee pie with miso & pecans recipe
Report
A delectable banoffee pie with miso & pecans
Share:
Ingredients
Base:
- 200 grams digestive biscuits
- 30 grams pecan
- 100 grams butter melted
Filling:
- 125 ml fresh cream
- 1 tsp White miso paste optional
- ½ tsp salt
- 1 caramel treat 360 g can Nestlé®
- 3 - 4 banana sliced
- lemon juice a squeeze
Topping:
- 50 gram pecan
- 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 dark chocolate optional, square, finely grated
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
