British Banoffee Pie
British banoffee pie with a biscuit crumb crust, smooth dulce de leche, fresh bananas, softly whipped cream, and chocolate.
Equipment
- 9-inch pie plate
- Food processor
- Mixing bowls
- Electric mixer
- Offset spatula
Ingredients
Crust
- 10 oz digestive biscuits finely crushed
- 1/2 cup unsalted butter melted
- 1/4 tsp fine salt
Filling and Topping
- 14 oz dulce de leche
- 4 medium ripe but firm bananas sliced
- 1 tbsp fresh lemon juice for the bananas
- 2 cups heavy whipping cream cold
- 2 tbsp confectioners sugar
- 1 tsp vanilla extract
- 1 oz dark chocolate finely shaved
Instructions
Make the Crust:
- Mix biscuit crumbs, melted butter, and salt. Press firmly but unevenly into the base and sides of a 9-inch pie plate.
- Bake at 350 F (175 C) for 10 minutes, then cool completely.
Fill the Pie:
- Spread dulce de leche over the cooled crust. Toss banana slices gently with lemon juice and arrange them in a loose layer over the caramel.
- Whip cream with confectioners sugar and vanilla to soft peaks. Spoon it over the bananas without over-smoothing.
Chill and Serve:
- Chill for at least 4 hours. Scatter with chocolate shavings and cut with a warm dry knife.
Notes
- Use bananas that are ripe but still firm so the slices keep their shape.
- Keep refrigerated and eat within two days; the bananas soften over time.
Nutrition
Calories: 540kcalCarbohydrates: 56gProtein: 6gFat: 34gSaturated Fat: 21gCholesterol: 105mgSodium: 310mgFiber: 2gSugar: 38g