Banoffee Pie is one of my all time favorites possibly only beaten by lemon meringue pie (Link- Coming soon) depending on my mood.
This pie is definitely not for the faint hearted or those calorie counting, but it is so simple and just dam delicious and is a great thing to whip up if you have people coming over for dinner and your guests won’t even know it’s gluten free.
Ingredients
- 250g Gluten Free Digestive Biscuits
- 125g Unsalted butter (Plus a bit for greasing)
- 300ml Whipping Cream
- 397g Canned Caramel (I use Carnations – Link )
- 4 Ripe Bananas
- 50g Dark chocolate
Instructions
Grease a loose bottom pan (8inch diameter)
- Crush biscuits into fine crumbs
- Melt the butter and half of the chocolate in a saucepan over the hob
Mix the melted liquid in with the biscuit crumbs until fully combined and then press into the bottom of the greased pan with a silicon spatula, creating a lip around the edges.
Put the base in the fridge to cool for a minimum of 10 minutes
- Remove base from fridge and smooth the caramel evenly over the base and return to fridge until ready to serve dinner
- Slice the bananas into small chunks and place on top of the caramel leaving about a quarter of them for decoration
- Whip the whipping cream until firm and place on top of the pie
- Decorate the pie with the remaining bananas and grate the remaining chocolate
- Put in the fridge for 10 minutes + before removing from the pan
- Enjoy š
Looks Good
Gorgeous!!! I love Banofee pie