Banoffee Pie
Oh, hello the most delicious classic dessert ever! This Banoffee Pie has a biscuit base, topped with caramel and banana and topped with whipped cream.
Servings: 12 Servings
Ingredients
For the Biscuit Base
- 350 g Hobnobs
- 175 g Unsalted Butter or Stork (melted)
For the Banoffee Filling
- 397 g Carnations Caramel (one tin)
- 2-3 Bananas
- 300 ml Double Cream
Instructions
To Make the Biscuit Base
- Add the butter to a heatproof bowl and melt in the microwave in 20 second bursts until it is completely melted. Leave to one side.
- Crush your biscuits into small crumbs. I used a food processer, but you could put them in a food bag and crush them with a rolling pin.
- Press into the base of your tart tin.
To Make the Filling
- Pour the caramel into the tart on top of the biscuit base and smooth until it is completely even.
- Cut your bananas into thin slices and place them on top of the caramel.
- Whisk the double cream until it is thick and holds its shape.
- Put into a piping bag and pipe over the caramel and bananas.
- Drizzle over any leftover caramel.
Video
Notes
Storage - This Banoffee Pie must be kept in the fridge.
It will last for 3-4 days after making.