Tesco Realfood
recipe image
Banoffee pie recipe
100g (3½oz) unsalted butter
300g (10oz) dark chocolate digestive biscuits, crushed
1 x 397g tin Carnation caramel (or dulce de leche)
200ml (7fl oz) double or whipping cream
1tbsp milk
1tbsp icing sugar, or more to taste
3 ripe bananas
25g (1oz) dark chocolate, for decorating
Each serving contains
Calories: 490 25%
Sugar: 41g 46%
Fat: 29g 41%
Saturates: 18g 90%
Salt: 1.1g 18%
of an adult's Reference Intake amount. Find out more
Melt the butter in a large saucepan, then stir in the crushed biscuits until they are completely combined and the mixture feels like wet sand. Press firmly into the base and sides of a round 20cm (8in) loose-bottomed tart tin. Chill for 1 hour or until very firm.
Just before serving, remove the pie case from the tin. Spoon the caramel into the case, reserving a little for decoration, and smooth the top. Put the cream, milk and sugar into a large bowl and beat with an electric whisk until thickened but not stiff.  
Slice the bananas over the , then top with the cream and a drizzle of the reserved caramel. Using a vegetable peeler, shave the chocolate into shards and curls and scatter over.
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