- Chocolate Chip Caramel Banoffee Pie.jpg (35.23 KiB) Viewed 516 times
Preparation Time: 10 minutes + chilling time
Cooking time: None
Serves: 6
If served as six portions, provides 613 cals, 70g fat (of which 26g saturates), 30g sugar and 0.8g salt per portion.
Ingredients
- 225g (8oz) digestive biscuits, finely crushed
- 130g (4¾oz) butter, melted
- 2 bananas, sliced
- 260g (9¼oz) dulce de leche (caramelised milk in a jar)
- 60g (1¼oz) chocolate chips
- 300g (10½oz) double cream, soft whipped
- 1 tbsp grated chocolate or sprinkling of cacao
Method
1. Add the butter to the crushed biscuits, mix together and tip into a base lined 18cm (7in) loose bottom cake tin. Distribute the crumbs evenly, including the sides, and pack in tightly to create a compact shell. Cover and chill for 30 minutes.
2. Into a bowl add the dulce de leche and chocolate chips, mix and then spoon the mixture into the biscuit crust and spread out evenly.
3. Add the banana over the toffee mixture evenly then finish with the softly whipped cream and a sprinkling of grated chocolate or cacao.
4. Chill for 30 minutes before serving.
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