Banoffee Pie
No-Bake Banana and Toffee Pie with a Biscuit Base
Our take on the British classic. A delicious, easy and rich dessert!
Cals 490 · Prot 3 · Carbs 42 · Fat 34
Family Friendly
Vegetarian
60 min
Our take on the British classic. A delicious, easy and rich dessert!
Cals 490 · Prot 3 · Carbs 42 · Fat 34
Family Friendly
Vegetarian
Ingredients
Base
Butter
4*
75 Grams
Digestive biscuits
10*
150 Grams
Toffee
Butter
4*
75 Grams
Brown sugar
100 Grams
Water
30 ML
Cooking cream
4*
200 ML
Salt
0.3 Tsp
Toppings
Icing sugar
25 Grams
Banana
2 Piece
Milk chocolate
4*9*
20 Grams
Whipping cream
4*
200 ML
Vanilla essence
5 ML
Allergens
*4 Milk, *10 Wheat, *9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2033 / 490 |
| Fats (g) | 34.4 |
| of which saturated (g) | 16.3 |
| Carbohydrates (g) | 42 |
| of which sugars (g) | 27.7 |
| Fibers (g) | 2 |
| Proteins (g) | 3.4 |
| Salt (g) | 0.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make biscuit base
- Melt 75g butter in a small pot over a low heat. Use a food processor to blitz the digestive biscuits to a fine crumb.
- In a large bowl, combine the melted butter and biscuit crumbs to form a texture similar to wet sand.
- Add the crumb to a round, loose-bottom tin.
- Use the back of a spoon or cup to compact the crumb to the base and sides of the tin. Reserve the pot.
Tip! Don't have a food processor? Crush the digestive biscuits in a large ziplock bag using a rolling pin.
2 Make toffee
- Return the reserved pot to a medium heat, add the brown sugar and measured water and stir to dissolve.
- Add the remaining 75g butter and mix until melted and fully incorporated.
- Cook the butter for 1 min, then carefully add the cooking cream.
- Cook the caramel for 3-4 min, stirring constantly until it bubbles and thickens.
- Remove from the heat and allow to cool slightly.
Tip! The toffee is ready when it coats the back of a spoon.
3 Layer toffee
- Pour and spread the toffee over the prepared biscuit base.
- Refrigerate for 1 hour (or freeze for 20 min) until the toffee and base have set.
Tip! The toffee will be liquid and runny when hot. As it cools, it will thicken and set.
4 Prep
- Peel and slice the bananas into rounds.
- Using a knife, chop the chocolate into fine pieces.
- In a separate large bowl, add the whipping cream, icing sugar and vanilla essence.
- Using a whisk or electric beater, whip to form stiff peaks.
Tip! Stiff peaks refers to when you remove the whisk or beaters the peak that forms will keep its shape.
5 Finish pie
- Place the sliced bananas in an even layer over the toffee.
- Spoon over the whipped cream. Sprinkle over the chocolate shavings.
6 Serve
- Slice the Banoffe Pie into portions and serve!
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