Ingredients
Banoffee Pie with Mocha Cream Topping
- 125g plain sweet biscuits
- 75g butter - melted
- 2 x 395g tins Nestle caramel
- 4 teaspoons gelatine - dissolved in 2 tablespoons boiling water
- 4 bananas - halved lengthwise and cut into pieces
- 300ml cream
- 2 tablespoons icing sugar
- 2 teaspoons instant coffee
- 2 tablespoons cocoa
- Chocolate shavings for serving
Method
Biscuit mixture
- Crush the biscuits in a food processor. Add the butter.
- Push the mixture into a 24cm pie dish, on bottom and up the sides. Place in the fridge
Pie mixture
- Whip the gelatine into the caramel
- Add in bananas and tip the mixture into the pie base and place in the fridge for 2 - 3 hours to set
Cream
- Whip the cream and icing sugar together. Dissolve the coffee and cocoa in a little warm water and whip into the cream.
- Top the pie with the mocha cream and decorate with chocolate shavings