Chef's Corner
The Best Banoffee Pie with Pecans
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
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To make the base, blitz the biscuits, nuts and melted butter in a food processor until the
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mixture clumps together. Press it evenly over the base and sides of a medium pie dish or
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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.
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Preheat the oven to 180 °C. Line a baking tray with baking paper.
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To prepare the topping, toss the nuts in the icing sugar, then scatter them over the
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prepared baking tray and bake for 8 minutes until golden brown. Shake the tray a
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couple of times during baking to recoat the nuts. Remove, cool and give them a rough chop.
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For the filling, beat the 125 ml cream with the Caramel Treat, salt and miso if you are using and until smooth.
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Toss the sliced bananas lightly in the lemon juice to prevent them from going brown.
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Spread the caramel filling over the base of the pie dish. Arrange the banana slices in 1–2 even layers over the caramel.
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Mix the coffee granules or espresso powder, vanilla extract and icing sugar with the
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350ml cream, then whip until it forms soft peaks.
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Dollop this on top of the bananas and decorate it with the sugared pecan nuts and grated chocolate. Scoop and enjoy!
