New Meal Monday: Sin-City Banoffee Pie

We’ve been in Las Vegas, climbing in Red Rocks for the past 10 days and so far, the only sinful luxuries we’ve succumbed to have been some really good donuts, a few great craft brew pubs, and this decadent (but simple!) pie. It’s another no-bake pie – perfect for small kitchens and warm weather!

This is a classic British dessert, so we’re paying homage to the hubby’s roots. This really is a super simple dessert – a digestive-biscuits base, topped with caramel (Dulce de Leche), bananas and cream. If you want to be super fancy, you can make the Dulce de Leche yourself by boiling a tin of condensed milk for a few hours… Or you can buy a can of the pre-made stuff. Cheating, perhaps, but we’re living in an RV! We can only do so much! 🙂

Take some digestive biscuits and crumble in a blender for a few pulses. Add melted butter and pulse until the mixture looks like wet sand. Press the mixture into a parchment-lined pan. Refrigerate the base at least 30 minutes.

Once the base is cooled and firm, spread some Dulce de Leche over the base, leaving a bit of room around the edges. Lay sliced bananas on top of the caramel layer.

Spread whipped cream over the bananas and sprinkle with chopped walnuts.

ClimbEatCycleRepeat.com | Banoffee pie in an RV

 

ClimbEatCycleRepeat.com | Banoffee pie in an RV

 

ClimbEatCycleRepeat.com | Banoffee pie in an RV

 

ClimbEatCycleRepeat.com | Banoffee pie in an RV

The dessert can be left in the fridge to cool until serving, or can be eaten right away. Leftovers taste especially good after an evening of walking the strip!

ClimbEatCycleRepeat.com | Banoffee pie in an RV

 

ClimbEatCycleRepeat.com | Banoffee pie in an RV

 

ClimbEatCycleRepeat.com | Banoffee pie in an RV

 

ClimbEatCycleRepeat.com | Banoffee pie in an RV

Sin-City Banoffee Pie
 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 digestive biscuits
  • ½ stick butter, melted
  • ½ 380g-tin Dulce de Leche caramel
  • 2 bananas
  • 175 mL whipping cream
  • ¼ cup walnut pieces, chopped
Instructions
  1. Crumble the digestive biscuits (in a blender, food processor or by hand). Pour in the melted butter and mix until the biscuits look like wet sand. Press the biscuit base into a parchment-lined tin (6" x 10"), then refrigerate for at least 30 minutes.
  2. Once cold, spread a layer of Dulce de Leche over the base, leaving a bit of room around the edges. Place sliced bananas onto the caramel layer.
  3. Whip the cream until soft peaks form and spread over the bananas. Sprinkle the topping with chopped walnuts.
  4. The dessert can be refrigerated for a few hours, or can be served immediately, depending on how long your husband can hold out...

Enjoy!

2 Comments

  1. OOOOOhhhhhhh misxed feeling about this one, Moira! Banoffee Pie was one of my specialties when I had my business so my loyalty lies with my version! Will have to have you try my recipe and see what you think. Mine is a bit more indulgent – includes shortbread crust, layer of chocolate and rum soaked bananas! Makes your teeth hurt afterwards, but yummmmmmm what a sweet treat!

    Reply

Leave a Reply