Choc-Banoffee Pie
It’s just one week until the official start of winter here in Tasmania, with the weather turning colder, my mind turns to comfort food that will lift the spirits. This recipe is my twist on a Banoffee Pie, to make it just that touch more gorgeous and decadent I have added a hint of chocolate to this traditional banana, caramel and cream pie.
CHOC-BANOFFEE PIE
200g Choc Ripple Biscuits (plain chocolate ‘cookies’ if you
are in America)
100g unsalted butter, melted
2-3 bananas
1 tin (approx. 250g) dulce de leche (also called canned
caramel)
250ml of whipping cream
2 Tbsp Nutella
1 Flake bar (or chocolate bar of your choice to top the pie
with)
In a food processor blend the biscuits until you have a fine
crumb (if you don’t have a food processor put the biscuits in a large zip lock
bag and bash with a rolling pin until fine). Transfer to a bowl and stir
through the melted butter. Press this firmly with the back of a spoon into the
base of your pie dish. Place this in the fridge while you work on the toppings.
Place the whipping cream and nutella into a bowl and beat either
by hand with a whisk or with an electric mixer until you have soft peaks. Take
care not to over whip your cream or it will have an unpleasant texture and won’t
spread as easily.
Slice your bananas into 1-2cm (½ to 1 inch) sized pieces. Remove
the biscuit base from the fridge. Spread your caramel evenly over the base,
then carefully layer on you banana pieces, starting with a ring around the
outside and working your way into the centre. Top your pie with the gorgeous
velvety nutella cream and smooth it out until even. Finally crush the Flake (or
whichever chocolate bar you like best, honeycomb is great!) and sprinkle over
the top of the pie for that final touch of chocolatey goodness. There are
finally no more steps to this easy but impressive dessert, but to simply eat,
share and enjoy!
If you are after something not quite as chocolatey, whip the
cream with 1tsp of vanilla extract, and to give your pie a slight edge use
gingernut biscuits instead of the traditional plain ones.
The leaves are golden and floating to their new homes on the
ground, and winter for my family is a time of coming together to celebrate the beautiful
changes this season brings. With some luck I will be heading off to Cradle Mountain
soon and at this time of year it is blanketed with snow and looks like a
gingerbread fairy-tale creation. I hope to be testing out my new camera so stay
tuned for photos.
Please do try out this recipe and tell me what you think, I
would love to hear from you! Feel free to ask any questions you may have, I’m
here to help!
Thanks for dropping by and happy cooking,
Much Love, M&T
