Chocolate Banoffee Pie

Ready in : 240 mins

The recipe Chocolate Banoffee Pie can be made in approximately 4 hours. This recipe makes 8 servings with 860 calories, 11g of protein, and 50g of fat each. For $2.15 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe is liked by 69 foodies and cooks. It works well as a rather inexpensive dessert. If you have vanillan essence, butter, icing mixture/sugar, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is solid. Similar recipes include Chocolate-Biscoff Banoffee Pie, Chocolate coconut banoffee pie, and Banoffee Pie.

Ingredients

bananas

2 large

butter

100 g

chocolate digestives/plain chocolate cookies

270 g

crackers

40 g

thickened cream

300 ml

brown sugar

100 g

chocolate

300 g

icing mixture/sugar

2 Tbs

condensed milk

400 g

vanilla essence

1 tsp

Cooking in Steps

1
Preheat oven to 180 degrees CProcess chocolate digestives and salted crackers in a food processor till crumbs

chocolate

crackers

food processor

oven
2
Mix the cookie/cracker crumbs with the browned butter and stir till combined and sticky (this is SO delicious, try not to eat it all!)Get a 20cm diameter tart tin with a loose base and press the crumbly cookie mixture into it, filling out the shape. Make sure to press down the back of a spoon, and use damp hands to aid the process of putting it up the sides.Chill for 20 minutes and then put to bake for 8-10 minutes. (

cracker crumbs

butter

cookies

oven
3
Place it on top of a tray with baking paper since butter will leak a little)

butter

baking paper
4
Remove from the oven and let sit to room temperature.Start making the toffee by placing melting the butter and brown sugar over medium-low heat till smooth.

brown sugar

butter

toffee

oven
5
Add in the sweetened condensed milk and bring to boiling point, before removing from heat. Make sure the mixture is thick and golden.

sweetened condensed milk
6
Add in the vanilla essence.

artificial vanilla
7
Let cool for 1/2 hour to 45 minutes, or till not hot to touch.Lightly coat the bottom of the tart shell with a few spoonfuls of the toffee sauce,

toffee
8
Place a layer of bananas on top, making sure there are not banana pieces one on top of the other.

banana
9
Pour a generous helping of the sauce on top, making sure to cover the bananas.Depending on your tart shell's depth, add another layer of bananas on top, then another layer of sauce.

banana
10
Place into the fridge to chill for 2-3 hours.Meanwhile make the whipped cream by whipping the thickened cream with the vanilla essence and icing mixture till it holds its peak.Meanwhile make the dark chocolate shards: Melt the chocolate in 20 second bursts in the microwave and pour onto a piece of baking paper.

artificial vanilla

dark chocolate

whipped cream

chocolate

cream

icing

baking paper

microwave
11
Spread using a flat spatula, leaving a thin coating of chocolate.

chocolate

spatula
12
Place in the fridge (if it is wonky, no worries) and remove from the fridge after an hour. Break into pieces to use.Assemble the tart: Pipe little cornets all over the tart. Arrange pieces of chocolate shard on top artfully.

chocolate

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Chocolate Banoffee Pie

Ingredients

bananas

2 large

butter

100 g

chocolate digestives/plain chocolate cookies

270 g

crackers

40 g

thickened cream

300 ml

brown sugar

100 g

chocolate

300 g

icing mixture/sugar

2 Tbs

condensed milk

400 g

vanilla essence

1 tsp

Cooking in Steps

1 Preheat oven to 180 degrees CProcess chocolate digestives and salted crackers in a food processor till crumbs

chocolate

crackers

cracker crumbs

butter

cookies

3 Place it on top of a tray with baking paper since butter will leak a little)

butter

4 Remove from the oven and let sit to room temperature.Start making the toffee by placing melting the butter and brown sugar over medium-low heat till smooth.

brown sugar

butter

toffee

5 Add in the sweetened condensed milk and bring to boiling point, before removing from heat. Make sure the mixture is thick and golden.

sweetened condensed milk

6 Add in the vanilla essence.

artificial vanilla

7 Let cool for 1/2 hour to 45 minutes, or till not hot to touch.Lightly coat the bottom of the tart shell with a few spoonfuls of the toffee sauce,

toffee

8 Place a layer of bananas on top, making sure there are not banana pieces one on top of the other.

banana

9 Pour a generous helping of the sauce on top, making sure to cover the bananas.Depending on your tart shell's depth, add another layer of bananas on top, then another layer of sauce.

banana

artificial vanilla

dark chocolate

whipped cream

chocolate

cream

icing

11 Spread using a flat spatula, leaving a thin coating of chocolate.

chocolate

12 Place in the fridge (if it is wonky, no worries) and remove from the fridge after an hour. Break into pieces to use.Assemble the tart: Pipe little cornets all over the tart. Arrange pieces of chocolate shard on top artfully.

chocolate

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

1
Preheat oven to 180 degrees CProcess chocolate digestives and salted crackers in a food processor till crumbs

3
Place it on top of a tray with baking paper since butter will leak a little)

4
Remove from the oven and let sit to room temperature.Start making the toffee by placing melting the butter and brown sugar over medium-low heat till smooth.

5
Add in the sweetened condensed milk and bring to boiling point, before removing from heat. Make sure the mixture is thick and golden.

6
Add in the vanilla essence.

7
Let cool for 1/2 hour to 45 minutes, or till not hot to touch.Lightly coat the bottom of the tart shell with a few spoonfuls of the toffee sauce,

8
Place a layer of bananas on top, making sure there are not banana pieces one on top of the other.

9
Pour a generous helping of the sauce on top, making sure to cover the bananas.Depending on your tart shell's depth, add another layer of bananas on top, then another layer of sauce.

11
Spread using a flat spatula, leaving a thin coating of chocolate.

12
Place in the fridge (if it is wonky, no worries) and remove from the fridge after an hour. Break into pieces to use.Assemble the tart: Pipe little cornets all over the tart. Arrange pieces of chocolate shard on top artfully.