Sue Cullinane's Banoffee Pie
I don’t know the secret of The Hart Banoffee Pie but this too is delicious. Thank you, Sue, for sharing.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
Ingredients
2 tins dulche de leche (caramel sauce)
75g butter
large packet of digestive biscuits, approx. 225g
6-8 bananas
freshly squeezed juice of 1 lemon
425ml cream
3 tbsp Irel Coffee essence or Tia Maria
To garnish
grated chocolate or toasted flaked almonds
30.5cm cheesecake tin
Method
Melt the butter in a saucepan over a gentle heat.
Crush the biscuits and add to the butter.
Line the lightly oiled tin with this mixture and leave to set.
Open the tins and spread the dulche de leche over the biscuit base.
Slice the bananas, toss in freshly squeezed lemon juice and arrange on top of the toffee.
Whip the cream, add the coffee essence or Tia Maria.
Pipe over the bananas.
Cover lightly and put it into the fridge to set.
Serve sprinkled with chocolate swirls or toasted almonds.
Note: The banoffee pie may be prepared a day ahead.
