Banoffee Pie
A classic British no-bake dessert featuring a buttery biscuit base, a rich layer of dulce de leche, fresh bananas, and fluffy whipped cream.
Ingredients
Scale
- 250 grams Digestive Biscuits
- 100 grams Unsalted Butter
- 400 grams Dulce de Leche
- 3 large Ripe Bananas
- 300 milliliters Heavy Whipping Cream
- 1 tablespoon Powdered Sugar
- 20 grams Dark Chocolate
- 1 teaspoon Vanilla Extract
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin.
- Mix the crumbs with the melted butter until well combined.
- Press the mixture firmly into the bottom and sides of a 9-inch springform pan and chill in the fridge for 20 minutes.
- Spread the dulce de leche evenly over the biscuit base.
- Slice the bananas and layer them neatly on top of the caramel.
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream over the bananas and garnish with grated dark chocolate.
- Chill the pie for at least 1 hour before serving.
Notes
- Ensure the biscuit base is well-compacted to prevent crumbling.
- Use bananas that are yellow with a few brown spots for the best flavor and texture.
- Keep the heavy cream very cold before whipping for maximum volume.
Find it online: https://dishmio.com/banoffee-pie/