Chocolate Banoffee Pie
The recipe Chocolate Banoffee Pie can be made in approximately 4 hours. This recipe makes 8 servings with 860 calories, 11g of protein, and 50g of fat each. For $2.15 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe is liked by 69 foodies and cooks
- Prep time
- 1 hr 12 min
- Cook time
- 2 hr 48 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 2 large bananas
- 100 g butter
- 270 g chocolate digestives/plain chocolate cookies
- 40 g crackers
- 300 ml thickened cream
- 100 g brown sugar
- 300 g chocolate
- 2 Tbs icing mixture/sugar
- 400 g condensed milk
- 1 tsp vanilla essence
Instructions
- 1
Preheat oven to 180 degrees CProcess chocolate digestives and salted crackers in a food processor till crumbs
- 2
Mix the cookie/cracker crumbs with the browned butter and stir till combined and sticky (this is SO delicious, try not to eat it all!)Get a 20cm diameter tart tin with a loose base and press the crumbly cookie mixture into it, filling out the shape. Make sure to press down the back of a spoon, and use damp hands to aid the process of putting it up the sides.Chill for 20 minutes and then put to bake for 8-10 minutes. (
- 3
Place it on top of a tray with baking paper since butter will leak a little)
- 4
Remove from the oven and let sit to room temperature.Start making the toffee by placing melting the butter and brown sugar over medium-low heat till smooth.
- 5
Add in the sweetened condensed milk and bring to boiling point, before removing from heat. Make sure the mixture is thick and golden.
- 6
Add in the vanilla essence.
- 7
Let cool for 1/2 hour to 45 minutes, or till not hot to touch.Lightly coat the bottom of the tart shell with a few spoonfuls of the toffee sauce,
- 8
Place a layer of bananas on top, making sure there are not banana pieces one on top of the other.
- 9
Pour a generous helping of the sauce on top, making sure to cover the bananas.Depending on your tart shell's depth, add another layer of bananas on top, then another layer of sauce.
- 10
Place into the fridge to chill for 2-3 hours.Meanwhile make the whipped cream by whipping the thickened cream with the vanilla essence and icing mixture till it holds its peak.Meanwhile make the dark chocolate shards: Melt the chocolate in 20 second bursts in the microwave and pour onto a piece of baking paper.
- 11
Spread using a flat spatula, leaving a thin coating of chocolate.
- 12
Place in the fridge (if it is wonky, no worries) and remove from the fridge after an hour. Break into pieces to use.Assemble the tart: Pipe little cornets all over the tart. Arrange pieces of chocolate shard on top artfully.