A crispy biscuit base, topped with caramel, sliced banana, softly whipped cream, plus a few little chocolate eggs, makes this Banoffee Pie a deliciously indulgent dessert to serve this Easter.
To aid with the setting of the biscuit base, I like to bake it for just a few minutes. The dairy-free caramel is thick and creamy, and few ingredients are needed, but it is essential to blitz well for a few minutes to achieve that smooth consistency. While the topping of white billows of softly whipped cream looks so impressive, a light dusting of cocoa powder and a few Easter treats makes this the perfect pie to enjoy over the Easter holidays.
Enjoy!
Nessa x
Easter Banoffee Pie
Ingredients
Serves 8
Ingredients
For the base
- 250g digestives
- 100g butter, dairy or plant-based
For the caramel
- 200g pitted dates
- 125ml coconut milk
- 2tbsp recently boiled water
- 2tsp vanilla extract
- Pinch sea salt
- 2 bananas, peeled and sliced
- 250ml cream, softly whipped, dairy or plant-based
For the topping
- Cocoa powder
- Easter treats
Method
- Preheat the oven to 190°C/ fan 170°C /Gas Mark 5.
- Using a food processor, blitz the digestives until fine. Stir through the melted butter until well combined. Tip into a well-greased 23cm loose bottomed tart tin, and cover the base and sides with an even layer, pressing into place with the back of a spoon. Place in the preheated oven for 8 minutes.
- While the base is in the oven, make the caramel by adding the caramel ingredients to a high-powered blender and blitz until completely smooth, which will take a few minutes.
- Once the base is taken from the oven, evenly spread the caramel over the base and leave to completely cold and set before moving on to the next step.
- To assemble, top the cooled caramel with the sliced banana, then evenly add dollops of the cream, before dusting with a little cocoa powder and adding a few little chocolate eggs. Cover and refrigerate until ready to serve. This pie is best eaten on the day it is made.
