Banoffee Pie
Simple, indulgent and tastes like heaven.
Servings: 6
Ingredients
- 1.5 cups crushed digestive biscuits (about half a package - 15-20 biscuits)
- 5 tbsp melted butter
- 1 can Dulche de Leche (or make your own - see notes)
- 1 tsp salt (sea salt is best)
- 1-2 large ripe bananas
- 2 cups whipping cream
- 1 tsp vanilla essence
- 1 tbsp maple syrup
- chocolate bar (optional - for topping)
Instructions
- Preheat oven to 350*F
- Mix the crushed buscuit crumbs with melted butter and spread out into an 8" pie plate. Press down with the back of a cup measure or glass to make sure it is packed down and up the sides of the pie plate.
- Bake at 350*F for 15 mins. Once cooked, allow to cool for at least 15 mins or upto 2 days in the fridge.
- Meanwhile, whip the whipping cream, vanilla and maple syrup to form soft peaks and slice the bananas into 1/2 inch thick slices.
- Spread a thick layer of dulche de leche on the cooled pie crust. It should be about 1/2 inch thick. Sprinkle with the sea salt.
- Add a single layer of banana slices on top. Add the whipping cream on top.
- If you have a milk or dark chocolate bar lying around, grate some over top with a microplane if you like.
- Eat right away, or chill in the fridge for up to a day and serve cool.
Notes
To make your own Dulche De Leche: Empty one can of sweetened condensed milk into an 8" pie plate and loosely cover with foil. Place on a deep roasting pan in a cold oven. Pour boiling water into the roasting pan to come up the sides of the pie plate about half way (making sure not to get any water in the sweetened condensed milk). Close the oven and turn on the heat to 350*F. Let it go for at least 1.5 to 2 hours. You may need to check half way and top up the water bath so it doesn't dry out. It will be done when the sweetened condensed milk has turned from a pale cream colour to a tan golden brown. Take out of the oven and allow to cool. This can be made way ahead of time and kept in the fridge for weeks.