Banoffee Pie

Banoffee Pie
  • 1 and 1/2 cups (150g) regular cracker biscuit crumbs. 
  • 5 Tablespoons (72g) unsalted butter, melted
  • 1/3 cup (67g) granulated sugar
  • 1 and 1/4 cups SPRIG BANOFFEE CARAMEL
  • 2 large bananas, sliced
Whipped Cream
  • 2 cups (480ml) cold heavy cream or heavy whipping cream
  • 1/4 cup sugar or granulated sugar
  • optional toppings: chocolate shavings, chopped nuts, or toffee bits for garnish.
  1. Preheat oven to 350°F (177°C)
  2. Take the cracker biscuits and crush them in a zipped top bag with a rolling pin. Mix the cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. Make sure it is tight and compact. Use the bottom of a flat measuring cup to press it down tightly. Bake the crust for 15-16 minutes. Remove from the oven and allow to cool for at least 15 minutes (and up to 2 days) before adding the layers. Meanwhile, make the whipped cream. (Next step.)
  3. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and SPRIG VANILLA EXTRACT on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  4. Spread the SPRIG BANOFFEE CARAMEL on top of the crust. Arrange banana slices in 1-2 layers on top of the caramel, then spread whipped cream on top.
  5. Refrigerate pie uncovered for at least 2 hours and up to 1 day. Garnish with toppings before serving, if desired
  6. Cover and store leftover pie in the refrigerator for up to 5 days.

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