Banoffee Pie

Banoffee Pie

Like many popular recipes, everyone has a banoffee pie secret ingredient. This one is in the biscuit base; these buttery biscuits make the meanest pie bottom you’ll ever taste.


For the base
10 Lotus Biscoff biscuits
40g butter
Pinch salt

For the pie
3 large ripe bananas
1 can light evaporated milk
2 heaped teaspoons Lotus Biscoff smooth spread
1 sliced banana, cream and grated chocolate, to serve


Place biscuits in a sealed bag and crush. Heat butter in a frying pan over medium heat and add crushed biscuits and salt. Stir carefully to combine. Press biscuit base into a cold flan dish and refrigerate for at least an hour. Meanwhile, squish bananas with a fork and mix through evaporated milk and spread. Once your base is ready, smooth banana mixture evenly over the top. Press sliced bananas into the filling, top with cream and chocolate and serve.

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