Biscoff Banoffee Pie
For the cream
- 300 ml extra thick double cream
- 2 tsp vanilla extract
For the banoffee
- 1 large banana
- 400 g condensed milk
- 40 g unsalted butter
- 20 g light brown sugar
For the crumble
- 20 lotus biscoff biscuits
- 50 g unsalted butter
- Add the condensed milk, butter and brown sugar to a pot and place on a low heat. You'll need to stir this very regularly until it has combined reduced down to a sticky mixture (around 10 minutes).
- Whip the cream and the vanilla extract together in a large bowl with an electric whisk until the cream forms stiff peaks. Set aside in the fridge for now.
- Slice the banana into thin slices and set aside.
- Melt the butter for the crumble in the microwave (around 1 minute). Crush the biscoff biscuits in a bag with a rolling pin and empty into the bowl with the melted butter. Combine to form the crunchy base layer.
- Start assembling your pies. If, like us you're making individual pies in small glasses then you can either opt for multiple repeats of the layers or just 1. Start by spooning the crumble into the bottom of the glass. Next, add a layer of sliced banana before pouring a couple of tablespoons of toffee on top. Finish by spooning or piping on the cream and then you're done: this really is an easy banoffee pie recipe!
- If the toffee is too thick it’ll set in the fridge and be difficult to eat if you’re not serving the pies immediately. Instead, err on the thinner side.
Nutrition (per serving)
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