Banoffee Pie with Dulce De Leche
Serves 8-12 people
10-25 min prep
180 min cook
A classic banoffee pie with a dulce de leche twist. It’s creamy, sweet, and utterly delicious.
By Barker's Professional
Ingredients
- 75 g Melted Butter
- 200 g Wine Biscuits
- 400 g Barker’s Professional Dulce De Leche Milk Caramel
- 2 Bananas Sliced Thinly
- 300 ml Coconut Cream
- 1 tsp Vanilla
- To Garnish Easter Eggs - if desired
Method
- Heat oven to 170 degrees celsius.
- Line a 20cm springform cake tin with baking paper and spray the sides.
- Blend wine biscuits in a food processor to a fine crumb.
- Combine with butter.
- Press the mixture into the bottom of the cake tin and go 1cm up the side.
- Place pie base in oven and bake for 15 minutes until golden brown.
- In a mixing bowl add the cream and the vanilla, whip to form stiff peaks.
- Spread the Barker’s Professional Dulce De Leche Milk Caramel over the base and then arrange the banana in a layer on top.
- Spread the cream over top and then refrigerate for at least 2 hours.
- Garnish with toppings before serving.
