Banoffee Pie is a sweet and delicious dessert, which is easy to make. In my recipe I use a cookie crumb crust, but you can also make it using a pastry crust. The crust is covered with a thick layer of dulce de leche, slices of ripe bananas and topped with whipped cream. What is not to love?
If you can’t buy dulce de leche in your local shops or prefer to make your own, here is how I make mine in the pressure cooker: Dulce de Leche in the Pressure Cooker.
You can use whatever cookies you prefer for the crust, but here I use digestives. As you can see in the picture I made my banoffee pie in a pie dish. I had big trouble getting the slices out in one piece, so next time I recommend making it in a spring form pan for ease of removal and serving.
For weightwatchers this is a special treat, I’d say. It is 22 SP per serving.
- 230 g Digestive cookies
- 30 g butter
- 1 can (397 g) of dulce de leche
- 2-3 ripe bananas
- 250 ml whipping cream
- Grated dark chocolate for decoration
You can blitz the cookies to crumb in a food processor or do it the manual way, which saves on washing up and lets you bash at something – ahh, to get some frustrations out. I put my cookies in a zip lock bag and bash them to crumbs with the flat side of a meat tenderizer. You can also use a rolling pin to crush the cookies.
Melt the butter in a small saucepan. Tip the cookie crumbs into a bowl and add the melted butter. Mix well.
Pour the crust mixture into your pie dish or spring form pan. Using your hands or the base of a drinking glass pack the cookies into an even flat crust that reaches up the sides. If you wish you can bake the crust for 5 minutes at 180C. Let the crust cool before proceeding.
Spread the dulce de leche onto the base of the crust. Cut your bananas into slices. Layer them over the dulce de leche, reserving a few for decoration.
Whip the cream to soft peaks and spread it gently over the top of the banana slices. Decorate with remaining banana slices and grate a bit of dark chocolate on top.
The Banoffee Pie will keep in the fridge covered in cling film for 2-3 days.