paradise pie
The banoffee pie has had a makeover. This recipe combines a delicious chewy chocolate base, sticky toffee sauce and bananas, with a tropical coconut cream topping.
You will need:
20cm tart tin, mixing bowl, electric whisk, spoon or spatula
Makes 4
ingredients
- 150g crushed hobnobs or digestive biscuits
- 70g Dorset Cereals Dark Chocolate & Macadamia Granola
- 30g melted unsalted butter melted
- 2 sliced bananas
- 397g tin Nestlé Carnation caramel
- 180g double cream
- 100g Greek style coconut yogurt
- 1 tbsp icing sugar
- 1 tsp cocoa powder for dusting
method
- Pre-heat the oven to 180°C gas mark 4
- Take the biscuits cereal and butter and mix together until thoroughly combined
- Press the mixture into a 20cm tart tin with a removable base to ensure an even layer
- Bake the biscuit base for 10 minutes until slightly darker and firm to touch
- Leave to cool
- Layer the bananas over the base and spread over the caramel sauce
- Whip the cream and yogurt and icing sugar together and gently spoon in soft peaks over the sauce
- Lightly dust with cocoa powder for decoration