Ingredients

  • 200 grams digestive biscuits
  • 30 grams pecan nuts
  • 100 grams butter melted Kerrygold Pure Irish Unsalted Butter
  • 125 ml fresh cream
  • 1 tsp white miso paste optional
  • ½ tsp salt
  • 1 x 360 g can Nestlé® Caramel Treat
  • 3 – 4 bananas sliced
  • a squeeze of lemon juice
  • 50 gram pecan nuts
  • 1 Tbsp icing sugar
  • 1.5 tsp instant coffee granules or 1 tsp espresso powder
  • 1 tsp vanilla extract or essence
  • 1 Tbsp icing sugar
  • 350 ml fresh cream
  • 1 square of dark chocolate finely grated optional

Directions

  • To make the base, blitz the biscuits, nuts and melted butter in a food processor until the
  • mixture clumps together. Press it evenly over the base and sides of a medium pie dish or
  • divide it among individual jars (only on their bases). Place in the fridge for an hour or longer or in the freezer while you prepare the rest of the dessert.
  • Preheat the oven to 180 °C. Line a baking tray with baking paper.
  • To prepare the topping, toss the nuts in the icing sugar, then scatter them over the
  • prepared baking tray and bake for 8 minutes until golden brown. Shake the tray a
  • couple of times during baking to recoat the nuts. Remove, cool and give them a rough chop.
  • For the filling, beat the 125 ml cream with the Caramel Treat, salt and miso if you are using and until smooth.
  • Toss the sliced bananas lightly in the lemon juice to prevent them from going brown.
  • Spread the caramel filling over the base of the pie dish. Arrange the banana slices in 1–2 even layers over the caramel.
  • Mix the coffee granules or espresso powder, vanilla extract and icing sugar with the
  • 350ml cream, then whip until it forms soft peaks.
  • Dollop this on top of the bananas and decorate it with the sugared pecan nuts and grated chocolate. Scoop and enjoy!
*Please note this a scoop-able pie!
RECIPE By: DrizzleandDip Enjoy, Drizzle

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