Banoffee Pie

Preparation time

5 minutes

Boiling time

20 minutes

Total time

40 minutes

See PDF

INGREDIENTS:

250g Butter Biscuits 25g egg (1/2 egg class M) 100g butter at room temperature 200g "Dulce de Leche" 1 banana 125g HuLaLá Vegetable Cream 190g cold water Chocolate Powder

Preparation:

Mix the Butter Biscuit with the butter and egg until you get a homogeneous dough. Wrap in cling film and refrigerate for 30 minutes.
Roll out the Butter Biscuit and line a pie dish. Place a sheet of baking paper over the pastry and fill with dried chickpeas. Bake in the oven at 180ºC for 15 minutes.
Remove the baking paper and the chickpeas and bake again until the dough is golden brown. Leave to cool.
In a bowl, add the HuLaLá Vegetable Cream and water and whisk.
Place a generous layer of Dulce de Leche on the baked and cold pie base and cover with slices of banana.
Cover with whipped cream and dust with Chocolate Powder.

Note: A 24 cm pie dish was used.

Banoffee Pie

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