We've added a delicious twist with a hit of coffee in the caramel and some salted pretzels for extra crunch factor. Possibly the best banoffee pie recipe you'll ever taste!
Cook time: 1h 15mins
Serves: 6
Ingredients
Base:
| 225g | digestive biscuits |
| 90g | salted pretzels |
| 220g | Anchor Butter, melted |
Caramel:
| 395g can | condensed milk |
| ½ cup | brown sugar |
| 2 tsp | instant coffee powder |
To serve:
| 300ml | Anchor cream, whipped |
| 2 ripe | bananas, peeled, sliced |
| 50g | 70% dark chocolate, grated |
| Extra salted pretzels | (optional) |
Method
- Pre heat oven to 180C.
- Process biscuits and pretzels in a food processor until fine crumbs form. Add melted butter and pulse to just combine. Press into the base and sides of a 25cm tart tin with removable sides and bake for 10 minutes.
- To make the caramel put the condensed milk, butter and sugar in a medium saucepan and cook over a low heat stirring with a wooden spoon until it thickens and darkens slightly (about 15 minutes). Don't boil! Stir in coffee powder until dissolved.
- Pour caramel into tart base and spread gently with a spatula.
- Place in the fridge for 30 minutes to chill.
- Top with cream, banana, grated chocolate and extra pretzels if you wish.
- Serve immediately as you don't want the banana to brown.
- Mix it up Omit the coffee and add sea salt for a salted caramel banoffee pie. Or add 200g melted milk chocolate to the caramel for a chocolate banoffee pie.