Biscoff® banoffee pie

    1 hour

    Banoffee pie is one of the best British desserts that exists and it’s super easy as it doesn’t involve any baking, just chilling in the fridge. Instead of the traditional digestive biscuit crust I’ve used Lotus Biscoff® biscuits which give the crust a rich caramelised biscuit flavour. Mix this with the caramel filling, ripe bananas and fresh whipped cream and you have a dessert that tastes so good it just has to be bad.


    London, England, UK
    46 people made this

    Makes: 1 pie

    • 250g Biscoff® biscuits
    • 100g butter, melted
    • 1 tin (397g) Nestle® Carnation Caramel
    • 3 medium sized bananas
    • 200ml double cream

    Prep:30min  ›  Extra time:30min chilling  ›  Ready in:1hr 

    1. Start by lining the bottom and sides of an 20cm (8 in) loose-bottom or springform cake tin. Leave it in the fridge to chill.
    2. Put your Biscoff biscuits in a food processor and whizz until you’re left with crumbs.
    3. Add the biscuit crumbs to the melted butter and stir in to combine.
    4. Tip the moist biscuit crumbs into the lined cake tin and use a spatula to spread the crumbs out. Then use your hands to firmly press the crumbs into the bottom and up the sides of the tin. Put in the fridge to chill until firm, about 30 minutes.
    5. Reserve 2 tablespoons of caramel to drizzle over the finished pie. Empty the rest of the tin onto the biscuit base. Use a palette knife to spread the caramel all over the base. Put back in the fridge while you prepare your bananas.
    6. Slice the bananas and lay them all over the caramel filling. I did this by placing them around the outside edge of the base and then worked my way in to ensure they’re neat and all of the caramel is covered with sliced bananas. Put back in the fridge while you whip up your cream.
    7. In a bowl, whip the double cream with a whisk until it makes soft peaks. I do this by hand using a whisk so that I can feel how thick the cream is becoming. Do not over-whip the cream.
    8. Fill a piping bag with the whipped cream. Holding the piping bag straight up, pipe peaks of cream all around the pie and work your way into the middle until completely covered.
    9. Finally, fill a small piping bag with the caramel you kept back earlier, snip off the end and drizzle the caramel all over the top of the pie.
    10. Unclip or remove your tin, slide your pie onto a stand and enjoy.

    See it on my blog

    See this recipe on my blog

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