Banoffe Creme Pie

A creative play on the traditional Banoffee Pie with Banana, Caramel, Butterscotch Crème & more.

Method

1. Preheat your oven to 180°C and lightly spray your pie dish with non-stick baking spray.

2. Line your dish with ready rolled pastry, prick with a fork. Blind bake with baking beans for 15 minutes. Remove baking beans. Continue to bake for a further 10 minutes and allow to cool.

3. While you are allowing the pastry to cool, peel & slice bananas. Melt the butter and sauté the bananas until they just start to colour.

4. Add the Caramel Flavacol & cream. Boil gently until the cream mixture thickens. Pour thickened mixture into pastry case and allow to cool.

5. Place Easy Frost and water into a bowl and using an electric mixer, beat until it resembles a whipped cream.

6. Mix Butterscotch Flavacol into the crème mixture and pour on top of the cooled down caramelised banana mixture.

7. Refrigerate for at least 1 hour before serving. Keep refrigerated until ready for serving.

Inspiration

Sprinkle with cocoa powder, chocolate bits or with your favourite topping!