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Banana cream pie with maple caramel recipe
Banana cream pie with maple caramel recipe
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
No-bake banoffee pie with whipped mascarpone and whiskey caramel.
Ingredients:
  • 200g digestive biscuits, broken
  • 45g peanuts
  • 1.25 gm ground cinnamon
  • 100g butter, melted
  • 500g mascarpone
  • 125ml cream
  • 75g brown sugar
  • 30.00 ml bourbon whiskey (optional)
  • 3 large bananas, thinly sliced
  • 60ml maple syrup
  • 20g butter, chopped
  • 1.20 gm sea salt flakes
  • 20.00 ml bourbon whiskey (optional)
  • 50.50 gm pouring (pure) cream or thickened cream
Instructions:
  • Cook maple syrup in a small saucepan over high heat until slightly thickened, about 2-3 minutes. Remove from heat and stir in butter, salt, whiskey (if using), and cream. Chill in the fridge.
  • Prepare the tart tin by greasing it and lining the base with baking paper. In a food processor, combine biscuit, peanuts, and cinnamon, and process until finely crushed. Add butter and process until mixed. Press the mixture into the tin using a straight-sided glass. Chill in the fridge for 30 minutes.
  • Whip mascarpone, cream, sugar, and whiskey with an electric mixer until firm peaks form.
  • Transfer the biscuit base onto a serving plate. Spread half of the mascarpone mixture over the base, then layer half of the banana slices on top. Follow with the remaining mascarpone and banana slices. Finish by drizzling maple caramel over the dessert before serving.

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