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Chocolate & salted caramel banoffee pies
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260g plain chocolate digestive biscuits
40g Waitrose Duchy Organic English Salted Butter, melted
250g jar Waitrose 1 Salted Caramel Dipping Sauce
2 or 3 Waitrose Duchy Organic Bananas, sliced
200ml Waitrose Duchy Organic Double Cream
1 tsp vanilla extract
10g organic dark chocolate, chilled
1. Pulse the biscuits in a food processor until fi nely crushed. Tip into a bowl and stir through the melted butter. Roughly line 6 x 8-9cm fl uted tart cases with a square of cling fi lm (large enough to hang over the edges). Divide the biscuit mix between the cases, pressing evenly and firmly with the back of a spoon. Chill for at least 2 hours or ideally overnight.
2. Use the cling film to ease the bases out, then discard the cling film. Spread the caramel sauce on top, then add all but 6 of the banana slices, dividing evenly between the pies. Whisk the cream and vanilla to soft peaks, then spoon a dollop onto each pie. Finish each with a grating of dark chocolate and a reserved slice of banana. Serve immediately or chill until ready to eat (the pies will keep for up to 24 hours).
If you don’t have time to make and chill the cases, pick up a pack of Waitrose 6 Sweet Pastry Cases instead.
This recipe appeared within the September 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
Per pie 2686kJ
This recipe was first published in August 2018.