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Banoffee Pie with Salted Shortbread Crust

Banoffee Pie with Salted Shortbread Crust
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Banoffee Pie with Salted Shortbread Crust is a delicious dessert that perfectly balances creamy sweetness and a delightful salty crunch. Featuring layers of ripe bananas and rich dulce de leche on a buttery salted shortbread crust, topped with whipped cream and optional chocolate or nuts, it’s a comforting and indulgent treat suitable for any season or occasion.

Ingredients

Scale

For the Salted Shortbread Crust

  • 200g salted shortbread biscuits, crushed
  • 100g unsalted butter, melted

For the Filling

  • 1 cup dulce de leche or caramel sauce
  • 3-4 fresh ripe bananas, sliced
  • 300ml whipped cream, lightly sweetened (optional)

Optional Garnishes

  • Dark chocolate shavings or cocoa powder
  • Crushed toasted hazelnuts or pecans

Instructions

  1. Prepare the Salted Shortbread Crust: Crush the salted shortbread biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and gently crushing with a rolling pin. Combine the crumbs with melted unsalted butter, mixing until you achieve a sandy texture. Press this mixture firmly into the base of your pie tin and refrigerate for at least 30 minutes to set firmly.
  2. Layer the Dulce de Leche: Once the crust is set, spread a generous, even layer of dulce de leche or caramel sauce over the chilled base. This sticky, rich layer forms the luscious centerpiece of your pie.
  3. Add the Banana Slices: Slice fresh ripe bananas into even rounds and arrange them neatly on top of the caramel layer. Bananas add freshness and a fruity contrast balancing the sweetness and saltiness.
  4. Whip and Spread the Cream: Whip fresh cream to soft peaks, sweetening slightly if desired, then generously dollop or pipe it over the bananas in a smooth, fluffy layer. This final cream layer adds airy lightness to the dessert.
  5. Garnish and Chill: Sprinkle dark chocolate shavings, cocoa powder, or nuts on top to add texture and flavor. Chill the pie for at least 2 hours before slicing to allow the flavors to meld.

Notes

  • Choose perfectly ripe bananas: firm yet sweet to avoid sogginess.
  • Use chilled cream for better whipping and stability.
  • Press the crust firmly for a solid base that holds toppings well.
  • Make homemade dulce de leche by simmering condensed milk for a fresher taste.
  • Serve chilled to allow layers to bind and enhance flavors.

Nutrition

Find it online: https://amandafood.com/banoffee-pie-with-salted-shortbread-crust/