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Chocolate banoffee pies
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Indulge in Katie Quinn Davies' irresistible chocolate banoffee pie for a perfect finale to any dinner for two.
Ingredients:
  • 75g biscuit
  • 35g pecan
  • 30g unsalted butter, melted
  • 1 banana, mashed
  • 40.40 gm thickened cream
  • 60ml dulce de leche
  • Cocoa powder, to dust
  • 2 eggwhites
  • 100g caster sugar
  • 1.25 gm cream of tartar
  • 1/2 tsp white vinegar
Instructions:
  • Grease two 12cm round loose-bottomed tart pans. Blend biscuits and nuts in a food processor until fine crumbs form. Add butter and blend until combined. Press mixture firmly into the base and sides of the pans. Chill for 15 minutes until firm.
  • Preheat the oven to 180°C. In a bowl, mix together banana, cream, dulce de leche, and a pinch of salt flakes. Spread the filling into the pie shells, bake for 15 minutes, then cool for 5 minutes. Reduce oven temperature to 150°C.
  • Prepare the meringue by using electric beaters to whisk the egg whites until frothy. Gradually add the sugar while whisking on high speed until stiff peaks form. Mix in cream of tartar and vinegar until just combined. Transfer meringue to a piping bag with a small star-shaped nozzle and pipe over the pies. Bake until golden for 10-15 minutes. Once baked, let the pies cool completely in the pans before removing, dusting with cocoa, and serving.

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