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Gingerbread Banoffee Pie

Serves 6 people

120mins Prep

2 hours 15mins Cook

Add a bit of spice to your Banoffee Pie with our limited edition Gingerbread Caramel Dessert Sauce.

By Barker's

Ingredients

Dulce de Leche

  • 1 can Condensed Milk

Base

  • 15 Digestive biscuits, crushed
  • 30 g White sugar
  • 1 tsp Vanilla extract

Whipped Cream

  • 2 cups Cold thickened cream
  • 1/4 cup Icing sugar
  • 1 tsp Vanilla extract

Method

  1. To make Dulce de Leche, pour condensed milk in a pie dish, cover loosely with aluminium foil and bake it in a hot water bath at 177C. Bake until it has thickened and caramelised, about 2 hours. Halfway, add more hot water if some of it has evaporated.
  2. Preheat the oven to 175°C.
  3. For the base, combine digestive biscuits, white sugar, butter and mix. Press the mixture into a baking pan to make a compact crust. Bake for 15 minutes and cool.
  4. For the whipped cream, whip all the ingredients together until medium peaks form.
  5. Once the base is cool, mix Gingerbread Caramel Sauce with Dulce de Leche and spread on top.
  6. Top with sliced bananas.
  7. Top with whipped cream.
  8. Refrigerate pie for 2 hours. To serve, add more Gingerbread Caramel Sauce. Enjoy!

This Recipe Uses

Gingerbread Caramel Dessert Sauce 365g

Limited time only

Gluten Free

Gluten Free

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Dulce de Leche Milk Caramel Spread 400g

New Look

Gluten Free

Gluten Free

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