Chocolate Banoffee Pie
This scrumptious pie features a buttery graham cracker or cookie crust, a creamy toffee filling, sliced bananas, and a layer of silky chocolate ganache on top.
Nutrition
Calories: 482kcalCarbohydrates: 48.6gProtein: 4.6gFat: 30.5gSaturated Fat: 17.9gSodium: 180mgFiber: 3.6gSugar: 27.3g
Ingredients
- 250 g crushed gluten-free digestive biscuits
- 100 g melted butter
- 1/2 tsp cinammon
- 1 tsp cocoa powder
- 350 g dulce de leche caramel
- 2 large bananas sliced
- 200 g dark chocolate
- 200 ml double cream
- 1/2 tsp sea salt
- 8-10 large pecans
- 1 tsp icing sugar
- 8-10 dried banana chips
Instructions
- Grease and line the base of a round tin.
- Melt the butter in a pan and mix in a bowl with the crushed biscuits, along with the cinnamon and cocoa powder until it forms a rough dough.
- Press into the tin to cover the base. Chill for 10 mins.
- Make the praline pecans by toasting in a medium oven with a little icing sugar, cinnamon and a pinch of sea salt. Remove from oven when the sugar has melted. Set aside to cool.
- Stir the dulce de leche with the sea salt until smooth.
- Spread the chilled base with the dulce de leche and cover with the sliced bananas. Return to fridge.
- To make the ganache, finely chop the chocolate and place in a mixing bowl.
- Heat the the double cream in a pan over a medium heat until just at the boil.
- Pour the cream over the chopped chocolate and stir until smooth and glossy.
- Spread over the top of the bananas to create a smooth covering. Decorate with the praline pecans and banana chips.
Notes
You can create your own recipe by using white chocolate or adding shredded coconut to recipe to make chocolate and coconut banoffee pie.
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