Banoffee Pie with Salted Pretzel Crust

This month’s theme for the Sweet Adventures Blog Hop is PIE, something I don’t often make as I usually get distracted by cupcakes or cookies. Peanut butter chocolate pie, apple cobbler and pumpkin pie were a few of the ideas that swirled through my head but I finally settled on a well loved classic – the Banoffee Pie.

I’ve always liked the idea of a Banoffee Pie, an English dessert consisting of pasty, bananas, cream and caramel, but found most tooth-achingly sweet. I’ve been loving salted caramel lately and thought creating a salted pretzel based biscuit base would work well to contrast with the sweet caramel.

Banoffee Pie with Salted Pretzel Crust
 
Prep time

Cook time

Total time

 

Author:
Serves: 10

Ingredients
Salted Pretzel Crust
  • 250g buttersnap biscuits
  • 100g salted pretzels
  • 180g butter, melted
Caramel
  • 400g sweetened condensed milk tin
  • 2 tbsp golden syrup
  • 50g butter
  • ⅓ cup brown sugar
Topping
  • 3 medium bananas, sliced
  • 300ml pouring cream
  • Dark chocolate shavings to decorate

Instructions
Base
  1. Blitz biscuits and pretzels in the food processor until finely crushed.
  2. Add in melted butter and pulse until just combined.
  3. Press the biscuit mixture into a 23cm/9″ round spring form cake tin and put in the fridge to set.
Caramel
  1. To make the caramel combine the sweetened condensed milk, golden syrup, butter and brown sugar in a medium saucepan and stir over a low heat for 10-12 minutes until the mixture is thickened and golden.
  2. Pour onto the biscuit base and return to the fridge to set (about an hour).
Topping
  1. Once caramel has set, peel and slice up bananas and arrange in a single layer over the caramel.
  2. Whip up cream until firm peaks form. Be careful to not over whip as it can go grainy.
  3. Using a vegetable peeler, grate the chocolate into chocolate shavings (or curls if you are more dexterous than me!)
  4. Release the pie from it’s spring form tin and put on a cake stand. Decorate with lashings of whipped cream and finally sprinkle over the dark chocolate.

Thanks to Kitchen Crusader for hosting this month’s blog hop!

Comments

    • Swah says

      My housemate also had a “no bananas” rule but I decided to ignore her :p Banoffee is just too delicious!!

  1. says

    Holy crapola, that looks delicious. I would eat the flying hell outta that pie! (Sorry, photos of desserts I can’t eat right this second make me swear…)

    –xo.

    • Swah says

      Haha I can imagine you saying that in a southern drawl! I regularly curse at photos of food I can’t eat right now, it’s cool ;)

    • Swah says

      Thanks Jennifer, I am so obsessed with the salt + caramel combo at the moment. Add bananas and whipped cream and we are at near perfection! :)

    • Swah says

      It looks like I am going to have to make it again and again as all my friends are insisting on getting a taste! Haha

    • Swah says

      Monica, as soon as I hear the word Banoffee I smile. Bananas, caramel and cream, how can you go wrong?!

    • Swah says

      Lau I think I am officially obsessed with putting pretzels in my crust, the salt and sweet combo is addictive!

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