Shortbread Banoffee Pie
Shortbread Base Banoffee Pie Recipe
Desserts Recipes: Shortbread Base Banoffee Pie
With this recipe, use shortbread base rather than digestive biscuits - it tastes a little richer and really makes this caramel/banana recipe a treat for those with a sweet tooth. But the choice is really up to you!! Either way, this is a great dessert for a crowd. We enjoyed this with a glass or two of Light Fruity Red, a low alcohol wine with sweet grapy aromas and a light fizz. Or maybe try another of our sweet dessert wines.
For the caramel filling:
1 can sweetened condensed milk
For the base:
280g crushed shortbread fingers
For the topping:
300ml pure cream, whipped
Chocolate flakes (or flake bar, crumbled) for decoration
1. To make the caramel: Bring a saucepan 3/4 filled with water to a boil and put the can of milk in it. Simmer in the boiling water for 3 hours, paying attention to add water for when it evaporates. Cool can before opening - it will have turned into caramel. (if this sounds a bit tricky by boiling the unopned can you may prefer to make air holes in the can and then 'cook' it with simmering water coming as far up the sides of the can without getting into the can).
2. To make the base: Melt the butter in a large saucepan and stir in the crushed shortbread of your choice.
3. Press into the base and sides of 23 cm springform cake pan. Chill for about 40 minutes.
4. Pour the caramel over biscuit base, let it cool. Cover caramel with sliced bananas and chill for about an hour until firm.
5. Decorate with whipped cream and chocolate flakes. Add more freshly sliced banana if you like.
Our Favourite Wine Match: