Banoffee Pie Recipe

Prepare biscuits

Place the digestive biscuits in a food processor and pulse to fine crumbs (or put in a zip-top bag and crush with a rolling pin until fine).

If using sugar in the crust, stir the granulated sugar into the biscuit crumbs to distribute evenly.

Melt the butter in a small saucepan or microwave until fully liquid. Pour the melted butter over the crumbs and mix thoroughly until the mixture resembles wet sand and holds together when pressed between fingers.

Press the crumb mixture into the base and up the sides of a 23 cm (9-inch) loose-bottom or springform tart/pie tin in an even layer (use the back of a spoon or the base of a measuring cup to compact). Aim for about 0.5–1 cm thickness on the base and slightly thinner up the sides.

Chill the crust in the fridge for at least 20 minutes to set (or freeze 10 minutes) while you prepare the filling.

If your dulce de leche is jarred and firm, loosen it by warming the jar in a bowl of hot water for 5–10 minutes or microwaving for a few seconds after transferring to a microwave-safe bowl. The dulce de leche should be spreadable but thick.

Spread the dulce de leche evenly over the chilled crust with a spatula, leaving a small gap at the edge (about 3–5 mm) so the cream won't run over when added.

Peel the bananas and slice them into 1 cm (1/2 inch) thick rounds. Arrange the banana slices in a single even layer over the dulce de leche. For a more decorative look, overlap slices in concentric circles.

Chill a mixing bowl and beaters in the fridge for 10 minutes (optional) to help the cream whip more easily.

Pour the double (heavy) cream into the chilled bowl. Add the icing sugar and vanilla extract.

Whisk the cream with an electric mixer on medium-high speed until soft peaks form. Take care not to overwhip — you want the cream light and billowy, not grainy or turning to butter.

Spread or pipe the whipped cream over the banana layer, covering completely and smoothing or creating peaks for texture.

Using a vegetable peeler or grater, shave the dark chocolate over the top of the cream to create thin curls or flakes. Alternatively, grate the chocolate and sprinkle evenly.

Lightly scatter a few flakes of sea salt over the top if using — this brightens the caramel flavor.

If desired, place a few extra banana slices on top for decoration. Keep any exposed banana slices brushed with a drop of lemon juice to prevent browning, if you plan to display the pie for longer than 30 minutes.

Chill the completed pie for at least 30 minutes to allow flavors to settle. For best texture, serve within 4 hours of assembling; the crust will soften over time as it absorbs moisture from the filling.