Banoffee Pie
Servings: 12 servings
Ingredients
For the crust
- 320 g gluten free digestive biscuits
- 175 g dairy free butter (melted)
For the caramel
- 175 g light brown sugar
- 150 g golden syrup
- 175 g dairy free butter
- 140 ml dairy free soy cream *See FAQs
- 1/4 teaspoon salt
For the toppings
- 2 bananas (sliced)
- 250 ml dairy free double cream *See FAQs
- 25 g dairy free chocolate
Instructions
For the crust
- Make the base by crushing gluten free biscuits with a rolling pin in a large bowl to form crumbs (Alternatively, blitz them in a food processor).
- Stir in the melted dairy free butter and press into the base and up the sides of a greased 9” fluted flan tin. Place in the fridge while you make the caramel sauce.
For the caramel
- Add the light brown sugar, golden syrup, dairy free butter and soy cream to a saucepan and place over a medium heat. Mix well until everything is combined, the butter is melted and the sugar is dissolved.
- Continue to simmer on low to medium heat for another 15 to 20 minutes (stirring continuously so it doesn't burn) to form a runny caramel sauce. The sauce will thicken slightly when it cools, so don't let it thicken too much on the heat. Stir in the salt and let sit for 15 minutes.
- After 15 minutes pour the caramel sauce into the biscuit base and transfer to the fridge to set for 2 hours.
For the toppings
- Remove from the fridge and place the banana slices on top of the caramel.
- Pour the double cream Into a large bowl and whip using an electric whisk until thick. Spoon the whipped cream on top of the caramel and banana slices and finish with grated chocolate. Chill until ready to serve.