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Banoffee Pie

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A delightful dessert featuring layers of crunchy biscuit crust, smooth caramel, fresh bananas, and fluffy whipped cream.

Ingredients

Scale
  • 1 1/2 cups crushed digestive biscuits
  • 1/2 cup melted butter
  • 1 can sweetened condensed milk
  • 2 ripe bananas
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • Grated chocolate (for topping)

Instructions

  1. Create the Biscuit Crust: In a mixing bowl, combine crushed digestive biscuits and melted butter. Press the mixture into the bottom of a pie dish to form a crust, ensuring it’s even and well compacted.
  2. Make the Caramel: In a saucepan, cook the sweetened condensed milk over low heat, stirring constantly, for about 120 minutes until it transforms into a golden, delectable caramel. Allow it to cool when done.
  3. Assemble with Caramel and Bananas: Spread the cool caramel over the biscuit crust. Slice the bananas and layer them generously on top of the caramel, arranging them beautifully.
  4. Whip the Cream: In a clean bowl, whip the heavy cream with sugar until stiff peaks form. Spread this fluffy cloud over the layer of sliced bananas, ensuring it covers every nook and cranny.
  5. Garnish and Chill: Sprinkle the top with grated chocolate for a touch of elegance. Chill the pie in the refrigerator before serving to help all the flavors meld together beautifully.

Notes

Banoffee Pie is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/banoffee-pie/

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