Shellfish Free Banoffee Pie
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Learn more →Ingredients
8 servings
For the crust
- 9 oz digestive biscuits (about 18 biscuits)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the filling
- 1 can (13.4 oz) dulce de leche
- 3 medium ripe bananas, sliced into ¼-inch rounds
For the topping
- 1 ½ cups heavy cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For serving
- 1–2 tsp cocoa powder or grated dark chocolate, for dusting (optional)
Instructions
- 1
Pulse the digestive biscuits in a food processor until they form fine, even crumbs. Add the granulated sugar and melted butter and pulse again until the mixture resembles damp sand and holds together when pressed between your fingers.
- 2
Tip the crumb mixture into a 9-inch pie dish or springform pan. Press it firmly and evenly across the base and up the sides using the bottom of a measuring cup, building a wall about 1 inch high. Refrigerate for at least 20 minutes, until the crust feels firm to the touch.
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