Biscoff Banoffee Pie
Why I Love This Recipe
Banoffee Pie is one of the best British desserts that exists and it’s super easy as it doesn’t involve any baking, just chilling in the fridge. I believe it was originally made with coffee and bananas but I’ve stuck the one we all know; toffee and bananas topped with whipped cream. Instead of the traditional digestive biscuit crust I’ve used Lotus Biscoff biscuits which give the crust a rich caramelised biscuit flavour. Mix this with the caramel filling, ripe bananas and fresh whipped cream you have a dessert that tastes so good it just has to be bad.
Ingredients You'll Need
250g Biscoff biscuits
100g butter, melted
1 tin of Nestle Carnation Caramel (397g)
3 medium sized bananas
200ml double cream
Start by lining the bottom and sides of an 8″ loose-bottom or springform cake tin. Then leave it in the fridge to chill.
Put your Biscoff biscuits in a food processor and whizz until you’re left with crumbs.
Add the biscuit crumbs to the melted butter and stir in to combine.
Tip the moist biscuit crumbs into the lined cake tin and use a spatula to spread the crumbs out. Then use your hands to firmly press the crumbs into the bottom and up the sides of the tin. Put in the fridge to chill for about half an hour.
Open the tin of caramel and keep a couple of tablespoons aside to drizzle over the finished pie. Then empty the rest of the tin onto the biscuit base. Use a palette knife to spread the caramel all over the base. Put back in the fridge while you prepare your bananas.
Slice the bananas and lay them all over the caramel filling. I did this by placing them around the outside edge of the base and then worked my way in to ensure they’re neat and all of the caramel is covered with sliced bananas. Put back in the fridge while you whip up your cream.
In a bowl, whip the double cream with a whisk until it makes soft peaks. I do this by hand using a whisk so that I can feel how thick the cream is becoming. It’s very easy to over-whip the cream so remember less is more.
Fill a piping bag with the whipped cream. Holding the piping bag straight up, pipe peaks of cream all around the pie and work your way into the middle until completely covered. You don’t have to use a nozzle but I did use a plain round nozzle for this part.
Finally, fill a small piping bag with the caramel you kept back earlier, snip off the end and drizzle the caramel all over the top or the pie.
Unclip or remove your tin, slide your Biscoff Banoffee Pie onto a stand and ENJOY!