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.
- 250g buttersnap biscuits
- 100g salted pretzels
- 180g butter, melted
- 400g sweetened condensed milk tin
- 2 tbsp golden syrup
- 50g butter
- ⅓ cup brown sugar
- 3 medium bananas, sliced
- 300ml pouring cream
- Dark chocolate shavings to decorate
- Blitz biscuits and pretzels in the food processor until finely crushed.
- Add in melted butter and pulse until just combined.
- Press the biscuit mixture into a 23cm/9″ round spring form cake tin and put in the fridge to set.
- 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.
- Pour onto the biscuit base and return to the fridge to set (about an hour).
- Once caramel has set, peel and slice up bananas and arrange in a single layer over the caramel.
- Whip up cream until firm peaks form. Be careful to not over whip as it can go grainy.
- Using a vegetable peeler, grate the chocolate into chocolate shavings (or curls if you are more dexterous than me!)
- 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!