Coffee Banoffee Pie  | Daily Mail Online

With its buttery biscuit base, thick bank of caramel and cloud of whipped cream, this feels deliciously indulgent – even when you are sharing it. 

Makes 1 x 23cm pie 

base

375g digestive biscuits (eg McVitie’s), broken into pieces

150g unsalted butter, melted

Filling

100g unsalted butter, cut into cubes

100g light muscovado sugar

397g tin Nestlé Carnation Caramel

1 tsp vanilla extract

Topping

2 small bananas, peeled and finely sliced, ends discarded

a squeeze of lemon juice

1 gelatine leaf, cut into broad strips

1 ½ tbsp strong hot coffee (eg espresso)

300ml whipping cream

dark chocolate shavings and icing sugar, to decorate

• Line a 23cm x 3cm deep tart tin with a removable collar with clingfilm so that it overhangs the sides. Whiz the biscuits into crumbs in a food processor, add the melted butter and whiz again.

•  Press the crumbs on to the base and sides of the tin. These steps can be done several days in advance – just cover and chill to store.

•  To make the filling, melt the butter with the sugar in a small nonstick saucepan, then add the caramel and the vanilla extract, bring to the boil, stirring constantly and, if necessary, whisk until smooth and the sugar has completely melted. Pour this over the biscuit base then leave to cool completely.

•  Several hours before serving, toss the banana slices in a medium bowl with lemon juice to coat them, then arrange in a layer on top of the toffee, just inside the tart rim.

•  Place the gelatine in a large bowl, cover with cold water and leave to soak for 5 minutes before draining. Add the hot coffee and stir to dissolve, then add the cream, one tablespoon at a time to begin with. H Whisk the cream to soft fluffy peaks using an electric whisk then spread on top of the bananas and, taking it up to the sides, swirl the surface. Scatter with chocolate shavings, dust with icing sugar and chill for 2 hours.

•  To serve, remove the pie from the tin using the overhanging clingfilm, then place it, with the base, on a plate. Slip a spatula between the pie and the clingfilm and pull the base and clingfilm out with care. It will still be good the following day, but a little softer.