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Banoffee Pie

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A delightful dessert made with layers of rich dulce de leche, ripe bananas, and airy whipped cream on a crunchy biscuit base.

Ingredients

Scale
  • 1 digestive biscuit base
  • 400g condensed milk
  • 2 bananas, sliced
  • 300ml double cream
  • 1 tablespoon cocoa powder or chocolate shavings (optional)
  • 1 tablespoon instant coffee (optional)

Instructions

  1. Prepare the Biscuit Base: Crush the digestive biscuits until they are fine crumbs, then mix them with melted butter. Press this glorious mixture into a pie dish and chill it while you prepare the other layers.
  2. Create the Dulce de Leche: Take the can of condensed milk and submerge it in a pot of water. Bring it to a gentle boil and let it simmer for about 120 minutes, ensuring that it’s always covered with water.
  3. Spread the Dulce de Leche: Once cooled, carefully open the can of dulce de leche and spread it generously over your chilled biscuit base.
  4. Add Sliced Bananas: Layer the sliced bananas over the dulce de leche, arranging them just how you like.
  5. Whip the Cream: In a mixing bowl, whip the double cream until it thickens and forms soft peaks, then spread it over the bananas.
  6. Garnish (Optional): Sprinkle cocoa powder or chocolate shavings on top of the whipped cream.
  7. Chill Before Serving: Place your completed pie in the fridge and chill it for at least 60 minutes.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Best enjoyed fresh.

Nutrition

Find it online: https://delishrecipezbylucy.com/banoffee-pie-3/

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