banoffee pie (just a really good banana pie!!)
Decadent caramel filling, espresso-infused whipped cream, and digestive cookie crust make this banoffee pie a holiday showstopper. Perfect for Thanksgiving or any special occasion!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lisiskitchen.com.
Cooking tools:
- Food processor
- Baking dish
- Baking pan
- Pie dish
- Tart pan
- Hand mixer
- Aluminum foil
- Oven
- Mixing bowl
- Fork
- Spoon
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 2 cans (14 oz each) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/4 cup firmly packed dark brown sugar
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- hot/boiling water as needed
- 2 1/2 cups (plus extra to sprinkle on top) wholemeal digestive biscuit crumbs (use a food processor to make the crumbs)
- 1/4 cup sugar
- 1/2 cup (one stick) unsalted butter, melted
- 1/2 teaspoon kosher salt
- 3-4 medium bananas
- 2 cups heavy cream
- 2 tablespoons sugar
- 1/4 teaspoon instant espresso powder dissolved in
- 1 teaspoon vanilla extract
