let it be known that banana caramel pie is my all-time favourite dessert. this sweet offering (from taste.com.au) takes it to the next level – it’s a banana caramel pie with chocolate! oh my goodness …
250g mcvitie’s digestive biscuits
125g butter, melted
300ml carton thickened cream
30g bar cadbury flake, crumbled
46g bar cadbury picnic, chopped
53g bar snickers, chopped
380g can nestle caramel top ‘n’ fill
3 bananas, sliced
1) process the biscuits in a food processor until fine crumbs form. add the butter and process until well combined. press the biscuit mixture evenly over the base and side of a 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base. place in the fridge for 1 hour to chill.
2) transfer the biscuit base to a serving plate. use an electric beater to beat the cream in a bowl until soft peaks form. combine the flake, picnic and snickers in a bowl.
3) spread caramel over biscuit base. arrange banana, in a single layer, over caramel. top with the cream and chocolate mixture.
preparation time: 20 – 80 minutes; serves 12; you can use any chocolate bars you like.
this cake was pretty easy to make as there was no cooking involved. [i would like to, one day, make a banana caramel pie where i make the caramel from scratch.]
this cake is very sweet and rich so a small serving is highly recommended.
caramel, cream, chocolate and calories … indulgence at its best (or should that be worst?)
“every once in a while, a girl has to indulge herself.” ~ sarah jessica parker