Classic Banoffee Pie



Preparation time:

20 minutes plus 4 hours chillings

Cooking time

10 minutes


You’ll need:

For the base
200g digestive biscuits
70g butter, melted

For the filling
150g soft brown sugar
150g salted butter
397g can condensed milk

For the topping
2 bananas, just ripe
150ml Arctic Iced Coffee Latte
400ml Double cream
1 flake chocolate bar

What to do:

Step 1

Put the digestives in the food processor and whizz to crumbs. Pour in the melted butter and blend until combined.

Step 2

Tip the crumbs into a 24cm loose bottomed tart tin or spring form tin and press down with the back of a spoon to make a firm, even base. Refrigerate while you make the filling.

Step 3

In a saucepan melt together the butter and sugar, stirring so that they combine as they melt. Make sure the sugar is completely dissolved.

Step 4

Add the condensed milk and bring to the boil, reduce the heat and cook whilst stirring for a few minutes until the colour darkens slightly then remove from the heat.

Step 5

Pour the caramel over the cooled biscuit base and return to the fridge. Leave to chill completely for at least 4 hours or overnight.

Step 6

When ready to serve, take the pie out of its tin and slide onto a serving plate.

Step 7

Whip the cream to firm peaks then slowly add the Arctic Iced Coffee as you continue to whisk, bringing it back to peaks after each addition.

Step 8

Slice the bananas and layer them over the caramel. Spoon the coffee cream over the top and sprinkle with chocolate flake.

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