Classic pumpkin pie with pecan & maple cream
A great way to use up any pumpkin from
your lantern carving
Mini banoffee pies
- Preparation and cooking time
- Total time
- Prep 15 mins plus chilling time no cook
- Easy
- Serves 8
Skip to ingredients
- 225g digestive biscuit
- 120g buttermelted
- 1 x 397g tin Nestlé Carnation caramel
- 1 x 300ml pot double cream
- 3 ripe bananasfinely sliced
To serve
Nutrition: per serving
- kcal612
- fat41.3g
- saturates24.8g
- carbs54.1g
- sugars39.2g
- fibre1g
- protein5.7g
- salt0.8glow
Method
step 1
Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.
step 2
Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). Alternatively, make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin. Press the mixture in firmly – you can use a teaspoon for this - and refrigerate for at least half an hour.
step 3
Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.
step 4
Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
step 5
Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.
