Banoffee Pie
Looking for a dessert that can be shared with all members of the family and whānau? Try our easy recipe for Banoffee Pie – the classic dessert full of banana and chocolate. Drizzle with coconut cream for even more creaminess!
Ingredients
- 250 grams plain biscuits
- 1/2 cup coconut oil
- 1 tablespoons cacao powder
- 1 tablespoons cornflour
- 270 mL coconut cream
- 1/3 cup coconut sugar
- 12 dates
- 1 teaspoons vanilla extract
- 3 bananas
- 90 grams pecans
- 250 grams plain biscuits
- 1/2 cup coconut oil
- 1 tablespoons cacao powder
- 1 tablespoons cornflour
- 270 mL coconut cream
- 1/3 cup coconut sugar
- 12 dates
- 1 teaspoons vanilla extract
- 3 bananas
- 90 grams pecans
- Step 1 of 6Place pecans in a small bowl; cover with cold water. Stand for 1 hour, then drain.
- Step 2 of 6Meanwhile, process biscuits, coconut oil, cacao and half the dates until fine crumbs form and mixture starts to clump. Press biscuit mixture into the base and up the side of a 24cm tart tin. Refrigerate until required.
- Step 3 of 6Stir coconut sugar and the water in a small saucepan over low heat until sugar dissolves. Bring to the boil; boil for 3 minutes or until mixture reduces slightly.
- Step 4 of 6Meanwhile, whisk cornflour and coconut cream in a small bowl. Gradually stir coconut cream mixture into sugar syrup until smooth; cook, stirring, for 10 minutes or until mixture boils and thickens.
- Step 5 of 6Blend drained pecans and warm coconut mixture with remaining dates, vanilla extract and 1 banana until as smooth as possible. Spoon mixture into biscuit case; smooth surface. Refrigerate overnight.
- Step 6 of 6Thinly slice remaining bananas; arrange slices on pie. Serve pie drizzled with remaining coconut cream and sprinkled with roughly chopped nuts.
Method
- Step 1 of 6Place pecans in a small bowl; cover with cold water. Stand for 1 hour, then drain.
- Step 2 of 6Meanwhile, process biscuits, coconut oil, cacao and half the dates until fine crumbs form and mixture starts to clump. Press biscuit mixture into the base and up the side of a 24cm tart tin. Refrigerate until required.
- Step 3 of 6Stir coconut sugar and the water in a small saucepan over low heat until sugar dissolves. Bring to the boil; boil for 3 minutes or until mixture reduces slightly.
- Step 4 of 6Meanwhile, whisk cornflour and coconut cream in a small bowl. Gradually stir coconut cream mixture into sugar syrup until smooth; cook, stirring, for 10 minutes or until mixture boils and thickens.
- Step 5 of 6Blend drained pecans and warm coconut mixture with remaining dates, vanilla extract and 1 banana until as smooth as possible. Spoon mixture into biscuit case; smooth surface. Refrigerate overnight.
- Step 6 of 6Thinly slice remaining bananas; arrange slices on pie. Serve pie drizzled with remaining coconut cream and sprinkled with roughly chopped nuts.
Nutrition per serving
2166 Kilojoules
Protein4 grams
Fat35 grams
Carbs48 grams
Sugars29 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist.
Method
- Step 1 of 6Place pecans in a small bowl; cover with cold water. Stand for 1 hour, then drain.
- Step 2 of 6Meanwhile, process biscuits, coconut oil, cacao and half the dates until fine crumbs form and mixture starts to clump. Press biscuit mixture into the base and up the side of a 24cm tart tin. Refrigerate until required.
- Step 3 of 6Stir coconut sugar and the water in a small saucepan over low heat until sugar dissolves. Bring to the boil; boil for 3 minutes or until mixture reduces slightly.
- Step 4 of 6Meanwhile, whisk cornflour and coconut cream in a small bowl. Gradually stir coconut cream mixture into sugar syrup until smooth; cook, stirring, for 10 minutes or until mixture boils and thickens.
- Step 5 of 6Blend drained pecans and warm coconut mixture with remaining dates, vanilla extract and 1 banana until as smooth as possible. Spoon mixture into biscuit case; smooth surface. Refrigerate overnight.
- Step 6 of 6Thinly slice remaining bananas; arrange slices on pie. Serve pie drizzled with remaining coconut cream and sprinkled with roughly chopped nuts.