Banoffee Pie
A decadent no-bake British pie layering buttery biscuit crust, thick toffee, ripe bananas, and billowing whipped cream.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Combine the crushed digestive biscuits with the melted butter in a bowl until the crumbs are evenly moistened and resemble wet sand, then press the mixture firmly and evenly into the base and up the sides of a 9-inch springform or fluted tart tin using the back of a spoon.
- 2
Chill the crust in the refrigerator for at least 30 minutes until firm so it holds together cleanly when sliced.
- 3
Spread the entire can of dulce de leche evenly over the chilled crust in a thick, smooth layer, reaching all the way to the edges.
- 4
Arrange the banana slices in a single overlapping layer over the toffee, covering it completely.
- 5
Whip the heavy cream with the powdered sugar using a mixer on medium-high speed until soft to medium peaks form, about 2 to 3 minutes, being careful not to overbeat into a grainy texture.
- 6
Pile the whipped cream generously over the bananas and swirl it decoratively, then finish by grating dark chocolate over the top and chilling for at least 1 hour before serving cold.
Plan it in Listahan
Add Banoffee Pie to your week, check it against your household's allergens, and build the shopping list automatically.