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It’s a classic combination, but this pie is made tastier and even easier with the addition of ready-made salted caramel dipping sauce and an indulgent all-butter shortbread base.
50g unsalted butter, melted, plus extra for greasing
14 all butter shortbread fingers
300g tub double cream
200ml tub No.1 Natural Strained Greek Yogurt
250g jar No.1 Salted Caramel Dipping Sauce
3-4 ripe bananas
Cocoa, for dusting
1. Butter a 24cm pie dish or fluted tin. Place the shortbread and melted butter in a food processor and blitz until the biscuits are in fine crumbs. Press the mixture into the base and sides of the prepared dish/tin. Chill in the fridge for 30 minutes until firm.
2 Place the cream and yogurt in a bowl and whisk with an electric mixer until soft peaks form.
3. Spread the caramel sauce over the biscuit base. Peel and slice the bananas and scatter over the top. Spoon a deep pile of the cream on top of the pie and dust with cocoa. Serve immediately or keep in the fridge for up to 24 hours.
Typical values per serving:
This recipe was first published in November 2018.