Ingredients
- 15 digestive biscuits, crushed
- 30 g white sugar
- 85 g Butter, melted
- 1 cup Barker's Professional Caramel Gingerbread Filling
- 1 cup Barker's Professional Dulce de Leche
- 2 large bananas
- cups cold thickened cream
- 1/4 cup Icing sugar
- 1 tsp Vanilla extract
- Barker's Professional Caramel Topping
Method
- Combine the digestive biscuits, white sugar and butter and mix. Press the mixture into a baking pan to make a compact crust. Bake at 175°C for 15 minutes and cool.
- Whip together the cream, icing sugar and vanilla until medium peaks form.
- Once the base is cool, mix the Barker’s Professional Caramel Gingerbread Filling with Barker’s Professional Milk Caramel Dulce de Leche and spread on top. Top with the sliced bananas, then the whipped cream. Refrigerate the pie for 2 hours before serving.
- Serve with Barker’s Professional Caramel Topping (optional)
This Recipe Uses
Caramel Topping 1.25kg
$17.99
1.25kg
Caramel Gingerbread Filling 1.25kg
$15.49
1.25kg
Milk Caramel Dulce De Leche 780g
$14.49
780g Glass Jar
