Banoffee Pie | Donna Hay

Ingredients

• 160g plain sweet shortbread biscuits
• ⅓ cup (25g) desiccated coconut
• 50g unsalted butter, chopped and melted
• ½ cup (150g) store-bought dulce de leche or thick caramel
• 4 bananas, peeled and thinly sliced
• 250g sour cream
• 1 cup (250ml) single (pouring) cream
• Dutch cocoa, for dusting