banoffee pie

  • 160g plain sweet shortbread biscuits
  • ⅓ cup (25g) desiccated coconut
  • 50g unsalted butter, chopped and melted
  • ½ cup (150g) store-bought dulce de leche or thick caramel
  • 4 bananas, peeled and thinly sliced
  • 250g sour cream
  • 1 cup (250ml) single (pouring) cream
  • Dutch cocoa, for dusting
  1. Place the biscuits, coconut and butter in a small food processor and process until combined. Press the mixture into the base and sides of a lightly greased 24cm pie dish. Refrigerate for 30 minutes or until firm.
  2. Spread the caramel over the base and top with the banana.
  3. Place the sour cream and cream in the bowl of an electric mixer and whisk until stiff peaks form. Spread over the pie and dust with cocoa to serve. Serves 6-8.

Tips + Tricks

+ You can make this pie in advance and refrigerate it for up to 3–4 hours.

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