Name: Biscoff banoffee pie
Prep time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 225g Biscoff biscuits bashed to crumbs, plus 2 extra broken biscuits, to serve; 125g unsalted butter melted; 397g Carnation caramel; 3 bananas peeled and cut into 1cm slices; 25g walnut halves toasted; 4 tbsp Biscoff spread; 300ml double cream; 1 tsp vanilla extract; 1 tbsp icing sugar; 1 square dark chocolate grated

Biscoff banoffee pie on a green serving plate

225g Biscoff biscuits
bashed to crumbs, plus 2 extra broken biscuits, to serve
125g unsalted butter
melted
397g Carnation caramel
3 bananas
peeled and cut into 1cm slices
25g walnut halves
toasted
4 tbsp Biscoff spread
300ml double cream
1 tsp vanilla extract
1 tbsp icing sugar
1 square dark chocolate
grated

Method

step 1
Mix the biscuit crumbs and butter with a pinch of salt until it resembles damp sand. Tip into a 20cm loose-bottomed tart tin, pressing it into the base and up the sides using the back of a spoon. Chill for 15 mins.
step 2
Stir the caramel to loosen, then spoon this over the biscuit base. Sprinkle over a pinch of sea salt flakes, then arrange a layer of the sliced bananas on top. Sprinkle over the toasted walnuts and drizzle over 2 tbsp of the spread (if it’s too stiff, warm it briefly in the microwave).
step 3
Whip the cream to soft peaks along with the vanilla, icing sugar and remaining 2 tbsp of spread. Spoon the whipped cream over the pie, making a few swoops with the back of a spoon. Chill for 1 hr.
step 4
Scatter over the broken biscuit pieces and grated chocolate, then serve in chunky slices.