Banoffee Pie

Ingredients:

• For the crust:

  • 200g digestive biscuits

  • Pinch of salt

  • 100g (½ cup) unsalted butter, melted

  For the filling & topping:

  • 1 can dulce de leche (approx. 400g)

  • 2–3 ripe bananas

  • 500ml heavy cream

  • 2 tbsp powdered sugar

  • 1 tsp vanilla extract

  • Chocolate shavings or cocoa powder (optional)

Instructions:

1. Make the crust

• Mix the biscuit crumbs and salt in a bowl.

• Stir in melted butter until evenly moistened and sandy.

• Press mixture firmly into a 9-inch pie dish along the bottom and sides. Optionally, you can chill until firm (for about 30 minutes).

2. Add the dulce de leche

• Spread dulce de leche evenly into the chilled crust.

3. Prepare the whipped cream

• In a bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

4. Assemble the pie

• Slice bananas into rounds and layer over the dulce de leche.

• Spread whipped cream on top to fully cover the bananas.

5. Chill and serve

• Refrigerate for at least 2 hours.

• Before serving, top with chocolate shavings or a dusting of cocoa powder (you can do it after assembling the pie and before refrigerating).