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Butterscotch banoffee pie


Butterscotch banoffee pie

Ingredients 9
Servings 6
Time 15 minutes

Ingredients

  • CRUST
  • 400
    g
    chocolate-dipped digestive biscuits
  • 60
    g
    butter, melted
  • FILLING
  • 1
    box butterscotch-flavoured instant pudding
  • 250
    ml
    cold milk
  • 200
    ml
    cream, whipped
  • 2-3
    ripe bananas, cut into 2cm-thick slices and gently tossed with the juice of 1 lemon
  • 1
    can caramel
 

Method

1 hour
 

1. Crust Combine half the biscuits with the melted butter in a food processor and blitz until fine. Press the mixture onto the base of a rectangular tart tin and refrigerate until needed.

2. Filling Whisk the instant pudding with the milk until slightly thickened and fold in the whipped cream. Put in a piping bag and pipe over the biscuit base. Arrange the bananas in a single layer over the pudding. Carefully spread the canned caramel evenly over the bananas and chill in the fridge for 1 hour.

3. To finish Halve the  bananas lengthways. Heat the butter in a pan and fry the bananas until golden brown. Allow to cool.

4. Turn the tart out onto  a serving platter and  top with the  bananas. Halve the remaining biscuits, stick to the sides of the tart and serve.

 

Read more on: banana  |  dessert recipes
 

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