Banoffee pie

Banoffee pie

By
From
Salted Caramel Dreams
Makes
23 cm pie
Photographer
River Thompson

This banoffee requires a little more work than the traditional ‘a packet of this and a tin of that’ pie, but I promise it’s worth it. And for those that pass off banoffee as being tooth-achingly sweet, this one’s for you. Salty pretzels in the crust, rich dark chocolate caramel and sour cream in the topping take this from ‘just a tiny sliver’ to ‘seconds please!’

Ingredients

Quantity Ingredient

Caramel layer

Quantity Ingredient
500g Classic salted caramel sauce, Chocolate Salted Caramel Sauce

Pie crust

Quantity Ingredient
125g salted butter
200g digestive biscuits
50g salted pretzels

Banana layer

Quantity Ingredient
3 medium bananas, you know how ripe you like them
or 2 large bananas, you know how ripe you like them
1/4 lime, juiced

Cream topping

Quantity Ingredient
200ml double cream
100ml sour cream
1/2 teaspoon good vanilla paste or extract

Extras

Quantity Ingredient
good-quality dark chocolate, for grating (optional)
Bananas foster caramel sauce, (optional), at room temperature

Method

  1. Start with the caramel layer. Make the chocolate salted caramel sauce following the instructions. Leave to cool in the pan while you make the pie crust.
  2. To make the pie crust, melt the butter in a small saucepan, then set aside to cool slightly while you grind up the biscuits and pretzels in a food processor to a fine crumb. Add the melted butter and whizz again to dampen all the crumbs in the melted butter. Press the crumbs in an even layer into the bottom and up the sides of a loose-based 23 cm flan ring, filling the scalloped edges evenly. Refrigerate for 20 minutes, or until firm.
  3. After this time, the caramel should be cooled to room temperature and of a thick, pourable consistency. Remove the biscuit base from the fridge and pour and scoop the caramel into it, shaking and tapping to form an even layer. Return the flan ring to the fridge and chill for 20–30 minutes until the caramel is set.
  4. Meanwhile, thinly slice the bananas and toss with the lime juice in a bowl. Cover with cling film and refrigerate.
  5. For the cream topping, whip the ingredients until thick. Cover and refrigerate, if necessary, if still waiting for the caramel to set.
  6. Once ready to assemble, arrange the bananas over the set caramel and top with the whipped cream, creating lovely swirls. If desired, grate over some chocolate and serve with bananas Foster caramel sauce. Serve right away or store in the fridge for a few hours before serving.
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