Chocolate banoffee pie

Chocolate banoffee pie

A lovely chocolate cookie crust holds this wickedly indulgent dessert.

By , 21 September 2015
Chocolate banoffee pie
  • Ready in: 60 mins
  • Serves: 12
  • Price: 35p per serving
Nutritional Info
Each 125g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 1809KJ 432KCAL
of your reference intake.
Typical energy values per 100g: 1447kJ/346kcal.
  • 250g Oreo cookies
  • 175g unsalted butter
  • 150g caster sugar
  • 300ml double cream
  • 4 bananas, sliced
  • 25g dark chocolate, grated or shaved
  • Grease a 24cm loose based baking tin and line the base with baking paper. Crush the biscuits in a processor to make crumbs or put them in a freezer bag and crush with a rolling pin. Melt 75g butter and mix with the crumbs. Put into the tin, covering the sides and base evenly and pressing firmly with the back of a spoon. Chill for at least 30 minutes.

  • Heat the sugar with 100ml cold water, stirring gently, until the sugar has completely dissolved. Stop stirring and simmer until the mixture is a caramel colour. You can shake the pan gently as it caramelises but don't stir or it will crystalise.

  • Immediately remove from the heat and add 100g butter, a small pinch of salt and 115ml of the double cream. Stir until evenly mixed, then return to a very gentle heat and constantly stir until the mixture is smooth.

  • Pour three-quarters of the caramel over the base. Cool.

  • Peel and slice the bananas and put on top of the caramel.

  • Whip the rest of the cream until it just starts to thicken and hold its shape. Fold in the rest of the caramel to create a rippled effect.

  • Spread the cream over the bananas and decorate with chocolate shavings.