This ‘Biscoffee’ pie, if you will, brings joy and variety to your table with its layered smooth Biscoff cream, sliced banana and silky caramel filling
Biscoff banoffee pie recipe
Ingredients
- 225g Biscoff biscuits, bashed to crumbs, plus 2 extra broken biscuits, to serve
- 125g unsalted butter, melted
- 397g Carnation caramel
- 3 bananas, peeled and cut into 1cm slices
- 25g walnut halves, toasted
- 4 tbsp Biscoff spread
- 300ml double cream
- 1 tsp vanilla extract
- 1 tbsp icing sugar
- 1 square dark chocolate, grated
Method
- STEP 1
Mix the biscuit crumbs and butter with a pinch of salt until it resembles damp sand. Tip into a 20cm loose-bottomed tart tin, pressing it into the base and up the sides using the back of a spoon. Chill for 15 mins.
- STEP 2
Stir the caramel to loosen, then spoon this over the biscuit base. Sprinkle over a pinch of sea salt flakes, then arrange a layer of the sliced bananas on top. Sprinkle over the toasted walnuts and drizzle over 2 tbsp of the spread (if it’s too stiff, warm it briefly in the microwave).
- STEP 3
Whip the cream to soft peaks along with the vanilla, icing sugar and remaining 2 tbsp of spread. Spoon the whipped cream over the pie, making a few swoops with the back of a spoon. Chill for 1 hr.
- STEP 4
Scatter over the broken biscuit pieces and grated chocolate, then serve in chunky slices.
