Salted peanut banffy pie

Salted peanut banffy pie

The Pie Project
Kirsten Jenkins

We call this banoffee pie ‘the banffy pie’ because my mum, Cathy, just couldn’t get her head around ‘banoffee’ and settled on ‘banffy’ instead. What can we say? It stuck. Banffy pie is always a crowd pleaser and the addition of some crunchy, salted peanuts gives this pie a perfect sweet and salty balance. — Phoebe


Quantity Ingredient
320g shortbread biscuits
70g unsalted butter, melted then cooled
675g dulce de leche
2 ripe bananas
80ml thick cream
250ml pouring cream
100g salted roasted peanuts, chopped
good-quality cocoa powder, to dust


  1. You can make your own dulce de leche by boiling two 395 g tins of sweetened condensed milk, if you prefer. Remove and discard the labels from the tins, then make two holes in the lid of each using a tin opener. Place the tins in a saucepan, open side up, and fill the saucepan with cold water to about 1 cm below the top of the tins. Bring to the boil over high heat, then reduce the heat to medium–low and simmer for 3 hours. Keep topping up the water. Carefully remove the tins and leave to cool, then open the tins and scoop out the caramel.
  2. Pulse the biscuits in a food processor to fine crumbs. Add the butter and pulse again to combine.
  3. Press the crumb mixture into the base and side of an 18 cm × 3 cm deep pie dish.
  4. Spread the dulce de leche over the base and chill for 1 hour until firm.
  5. Peel and slice the bananas, and lay the slices on top of the dulce de leche. Whisk the creams together until they form stiff peaks, then dollop over the banana. Scatter with the peanuts and dust with the cocoa to serve.
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