Gingerbread Banoffee Pie
Serves 6 people
120 min prep
2 hours 15 min 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
- 397 g Condensed Milk
Filling
- 1 cup Barker's Gingerbread Caramel Dessert Sauce
- 1 cup Dulce de leche
- 2 Large bananas
Base
- 15 Digestive biscuits, crushed
- 30 g White sugar
- 85 g Butter, melted
Whipped Cream
- 2 cups Cold thickened cream
- 1/4 cup icing sugar
- 1 tsp Vanilla extract
Method
Dulce de Leche
- 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.
Pie
- Preheat the oven to 175°C.
- 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.
- For the whipped cream, whip all the ingredients together until medium peaks form.
- Once the base is cool, mix Barker's Gingerbread Caramel Sauce with the Dulce de Leche and spread on top.
- Top with sliced bananas.
- Top with whipped cream.
- Refrigerate pie for 2 hours. To serve, add more Gingerbread Caramel Sauce. Enjoy!
Tips
- If you're short on time and don't want to make Dulce de Leche from scratch, try Barker's Dulce de Leche Milk Caramel Spread.
