Banoffee Pie

READY IN: 20mins
SERVES: 10-12




  • Place the digestive biscuits or graham crackers into a food processor and blend until you get a fine crumb. Pour in the butter and blend again to mix. Tip into a 9-inch pie dish and press down firmly to cover the base and sides of the dish. Chill for 30 minutes.
  • Spread the dulce de leche into the chilled crust in an even layer. Cut the bananas into coins about ¼-inch thick and cover the dulce de leche with them.
  • Place the heavy cream into a medium bowl and beat with a whisk until thickened. Spread over the sliced bananas. Use a peeler to peel shavings of dark chocolate over the whipped cream. Chill for at least an hour before serving. Keep covered in the fridge for up to 3 days.