serves
8
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
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Rocking Recipes
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 395 g can top ‘n’ fill caramel
- 3 small bananas, sliced 50 g dark chocolate, finely grated, to serve
For the pie crust
- 355 g digestive biscuits
- 100 g melted butter, plus extra for greasing
- A pinch salt
- ¼ cup caster sugar
For the whipped cream
- 2 cups thickened cream
- ¼ cup icing sugar mixture
- 1 tsp vanilla bean paste
Instructions
- To make the pie crust, grease a round 27 cm x 7 cm pie dish with butter. Combine the ingredients for the pie crust in the bowl of a food processor and blitz until the mixture resembles wet sand. Tip the mixture into the prepared pie dish and press into the base and sides. Refrigerate to set.
- Spoon the caramel out of the tin and beat with a wooden spoon to loosen, then transfer into the base of the pie crust. Spread the caramel out evenly, using a palette knife or the back of a spoon. Add a layer of the sliced bananas, then refrigerate until required.
- Combine the ingredients for the whipped cream in the bowl of a stand mixer with the whisk attachment fitted. Whisk on medium speed until the mixture reaches soft peaks. Spoon the whipped cream over the sliced bananas. Sprinkle the banoffee pie with the grated chocolate and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Rocking Recipes