Coffee & Walnut Banoffee Pie



250g digestive biscuits
100g Supreme walnuts
80g melted butter
1 397g tinned caramel
2-3 bananas sliced
300ml double cream
¼ cup icing sugar
4-5 tbsp ground coffee
30g dark, grated


Add walnuts into a frying and lightly toast over medium heat. Add to a chopper along with digestive biscuits and melted butter. Whizz until you have fine crumb like texture. Then press the mixture into the base and sides of a 9 inch tin. Chill for 1 hour in the fridge. Arrange an even layer of bananas and spoon the caramel spread gently to the edges. Whisk together double cream, icing sugar and coffee grounds until soft peaks. Spoon and spread the cream on top and decorate with grated chocolate. Gently remove pie base from the tin, cut into slices and serve.

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