Caramelicious Banoffee Pie

 

  • Serves 6
  • 30 mins


INGREDIENTS
  • 120g (3/4 cup) plain flour

  • 50g (1/2 cup) dessicated coconut

  • 65g (1/4 cup) caster sugar

  • 150g butter, melted

  • 100g Caramelicious for spreading

  • 1 banana, sliced, coated with juice of ½ lemon or option marinated baby figs

  • Chocolate Sauce (optional)

  • 50mls Cream

  • 50g Dark Chocolate



METHOD

Combine all ingredients in a food processor and process until a paste. Place heaped teaspoons of mixture into mini muffin tins. Press the mixture into the tins and using your thumb create an indentation in the middle. Bake for 10-15 mins until golden. Cool and store in an airtight container. (Can be baked days ahead ready for filling). Assemble the pies by spreading a teaspoon of caramelicious over the top of the pies. Top with sliced banana or marinated baby figs. Heat cream to almost boiling point in a small saucepan. Remove from heat and stir in chocolate until melted. Drizzle over pies and serve.

Keep up to date with all the latest Pickett & Plough news