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Banoffee Pie

Anjelica
Ready In 1 hr 15 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine Japanese
Servings 10
Calories 450 kcal

Ingredients
  

  • 225 g digestive biscuits, crushed
  • 100 g butter, melted
  • 397 g (1 can) Dulce de Leche
  • 3 pcs large bananas, sliced
  • 100 g easy whipping cream
  • Chocolate shavings or cocoa powder to garnish

Instructions
 

  • Place digestive biscuits in a zip lock and crush with a rolling pin. You can also use a food processor if you have one. Transfer to a bowl and set aside.
  • Melt butter in a sauce pan or microwave for 30 seconds
  • Pour melted butter over digestive biscuit crumbs and mix with a spatula until evenly distributed.
  • Transfer to an 8” pan with removable bottom. Press the crumbs onto the bottom and to the sides. For easier application, you can use a cup with straight sides. Freeze for 1 hour.
  • After an hour, remove crust from the freezer. Push the bottom of the pan and transfer frozen crust to a plate or a round 9” cake board.
  • Open the can of dulce de leche and pour onto the crust.
  • Slice the bananas and layer on top of the dulce de leche. Set Aside.
  • Whip the easy whip cream until medium peaks form. Spread on top of the bananas.
  • Refrigerate for at least 2 hours before serving.
  • To store, keep in the refrigerator for a maximum of 5 days.
Keyword cakes, dessert