Spiced Banoffee Pie

Spiced Banoffe Pie recipe - The Cook's Pantry

RECIPE BY:

Matt Sinclair

SERVING SIZE:

6 people

INGREDIENTS:

  • 200gm Digestive biscuits
  • 2/3 cup desiccated coconut, toasted
  • 100gm unsalted butter, melted

SPICED CARMEL:

  • 395g Brancourt’s Dairy Condensed Milk (squeeze pack)
  • 100gm unsalted butter, diced
  • 100gm brown sugar
  • 1 Tbsp. all spice
  • ½ tsp sea salt

TOPPINGS:

  • 4 small ripe bananas
  • 300ml thickened cream
  • 1 Tbsp. icing sugar
  • ½ tsp. grated nutmeg
  • 50gm dark chocolate, shaved

METHOD:

  • Lightly grease a 9” springform cake tin.
  • Place the biscuits and toasted coconut in a food processor and blitz together into a crumb. Transfer to a bowl and add the melted butter. Stir through to combine. Turn out into the prepared cake tin and gently press into the base and up to 1 inch on the sides. Smooth out with the back of a spoon and ensure the base and sides are evenly covered. Place in the refrigerator for a minimum 15 minutes.
  • Meanwhile, place a medium saucepan over a low-medium heat. Add the butter and sugar and stir through until sugar has dissolved. Stir in the all spice and salt, followed by the condensed milk. Bring to a light simmer, stirring continuously until thickened and deeper in colour, approximately 6-8 minutes. Remove from heat and allow to cool slightly. Pour into chilled biscuit base and spread out evenly with a spatula. Place in the refrigerator for a minimum of 1 hour or until caramel has set.
  • Slice bananas and arrange in one layer on top of the caramel.

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