Banoffee Pie

🔥 Prep

• Crush the 200 g biscuits into fine crumbs using a food processor or rolling pin.
• Measure out 100 g butter and melt it in a microwave-safe bowl.
• Peel the 3 bananas and slice them into ½ cm thick rounds.
• Pour the 300 g dulce de leche into a small bowl and stir to loosen.
• Measure out 200 ml cold cream and keep it chilled for whipping.

🔥 Cook

• 1. Combine the crushed biscuits with the melted 100 g butter in a mixing bowl and mix until the crumbs are evenly coated.
• 2. Press the biscuit‑butter mixture firmly into the base of a 20 cm (8‑inch) springform or pie dish, creating an even layer about 1 cm thick.
• 3. Refrigerate the base for 15 minutes to set while you prepare the filling.
• 4. Spread the 300 g dulce de leche evenly over the chilled biscuit base using a spatula.
• 5. Arrange the sliced bananas in a single layer over the dulce de leche, slightly overlapping.
• 6. Whip the 200 ml cold cream with an electric mixer on medium‑high speed until soft peaks form, about 2–3 minutes.
• 7. Spread or pipe the whipped cream over the banana layer, smoothing the top.
• 8. Refrigerate the assembled pie for at least 1 hour (or overnight) before serving to allow flavors to meld.

🔥 Serve

• Dust the top with a light sprinkle of cocoa powder or grated chocolate for garnish, if desired.
• Slice the pie with a hot, wet knife for clean cuts and serve chilled.
• Pair with a cup of tea or coffee for a classic English treat.