Enjoy layers of dulce de leche caramel, bananas and cookie crust with my Banoffee Pie recipe. It's a delicious dessert I grew up with and still enjoy today.
Course:
Dessert
Cuisine:
British
Servings: 8
Author: Gemma Stafford
Ingredients
½cup(4 oz/115g) butter, melted
3cups(250g/9oz) cookie crumbs (digestives of graham crackers)
Put the biscuit into a food processor and blend until crumbed. Tip in the melted butter and mix it all together. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie recipe. Chill it for ten minutes.
Once set slice the bananas and lay in the bottom of the base.
Spread thedulce de leche (caramel) over the bananas. Chill for about 1 hour, until firm or until ready to serve.
Carefully lift the pie from the tin and place on a serving plate.
Spoon the softly whipped cream over the caramel. Decorate with the grated chocolate.
Enjoy straight away. Keep refrigerated for up to 3 days.