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Banoffee Pie

A delightful dessert combining creamy bananas and rich toffee flavors in a buttery biscuit base.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 320
Ingredients Method Notes

Ingredients
  

For the base
  • 300 grams cornstarch biscuits Can be substituted with digestive biscuits.
  • 100 grams margarine Melted.
For the filling
  • 150 grams dark chocolate Melted.
  • 800 grams dulce de leche Can use two cans of pressure-cooked condensed milk.
  • 6 small bananas Ripe but firm for best texture.
  • 200 ml whipped cream Softly whipped.

Method
 

Preparation
  1. Crush the cornstarch biscuits in a food processor until they resemble fine crumbs.
  2. Melt the margarine and mix it with the crushed biscuits until well combined.
  3. Press the mixture firmly into the bottom of a pie dish to create a sturdy base.
  4. Melt the dark chocolate in a bowl over hot water or in the microwave, then drizzle it over the biscuit base and spread evenly. Allow it to cool slightly.
  5. Once the chocolate is set, spread the dulce de leche evenly on top of the chocolate layer.
  6. Slice the bananas and arrange them on top of the dulce de leche layer.
  7. Whip the cream until soft peaks form and spread it generously over the bananas.
  8. Chill the pie in the refrigerator for at least 2 hours to allow all flavors to meld. Slice and serve chilled.

Notes

Best enjoyed fresh, but can be stored in the fridge for up to three days. Cover to avoid transferring odors from the fridge. Try serving with vanilla ice cream or coffee.