Banoffee Pie

Banoffee Pie is a biscuit crust pie layered with caramel, bananas and cream. I’ve added a light custard layer for extra decadence but you can take this out. The biscuit crust gives a crunchy texture where as the caramel layer has a smooth silky texture. The custard adds the perfect balance between the caramel and cream. Finished with some dark chocolate shavings.

Take a look at our full range of Natural Flavoured Icing Sugars here.

Ingredients

Dulche De Leche

• 3g Sugar and Crumbs Just Flavour ( Velvet Vanilla/Salted Caramel/ Banana Split ) work well.
• 50g Granulated Sugar
• 80ml Whole Milk
• 42g Unsalted Butter ( Room Temp )
• 397g Condensed Milk

Pie and Fillings

• 225g Biscuits – Digestive or Golden Crunch or similiar
• 150g Butter Unsalted ( melted )
• Custard Recipe here if using
• 3 Ripe Bananas but not brown
• 300ml Double Cream
• 1g Sugar and Crumbs Just Flavour ( to match flavour already used )

Method

• Start by making the custard if using as per this separate recipe linked here.
• Now make the Dulce de Leche by adding the granulated sugar and Just Flavour to a non stick heavy based pan, set on a low heat, leave to melt a little before using a wooden spoon to stir until melted fully. Add in the butter a tbsp at a time and stir in in-between until all has been added.
• Next add in the milk, again a little at a time until all is incorporated.
• Switch to a spatula and pour in the condensed milk in one go and stir continually on a medium heat for 3-4 mins until thickened. It should be a lovely caramel colour. Set aside in a bowl once ready and cover with some clingfilm to stop a skin forming until cold.
• Now prepare the crust – Crush the biscuits till they resemble breadcrumbs and add the melted butter. Fold in an then press the mixture into a loose bottom tart tin, spread evenly across the base and up the sides for a beautiful crust.
• Leave in the fridge for 1 hour.
• Before serving ( or 1 hour before) – Make the cream by adding the cream and Just Flavour to a mixer set with a whisk and whisk until soft set peaks form.
• Now add half of the caramel to the pie crust and cover with a layer of sliced bananas. Add the remaining caramel over the top to cover the bananas fully. Take the custard and cover the caramel spread evenly. Add the cream either by piling on and lightly swirling or use a nozzle to add a bit of extra flair. Grate the chocolate over the top and serve.

Keep in the fridge and eat within 2 days