Entertaining made easy with Julia Busuttil Nishimura’s Banoffee Pie. A nutty buttery base, rich caramel, fresh banana and pinch of Maldon Sea Salt — it’s the no-bake crowd-pleaser that will have your guests coming back for more…
- In a food processor, blitz the biscuits, peanuts and Maldon Sea Salt to a fine crumb. Tip the crushed biscuits and peanuts into a large bowl and pour in the melted butter sitting to combine. Tip into a 23 cm loose-bottomed fluted tin and press firmly all around to create a base. Refrigerate for 30 minutes.
- In a medium bowl, mix together the dulce di leche with the Maldon Sea Salt. Spread the dulce di leche onto the biscuit base. Top with sliced bananas.
- Whip the cream and crème fraîche to firm but billowy peaks and pile it onto the bananas, spreading towards the edges in a swirled motion. Top with shaved chocolate and a sprinkling of Maldon Sea Salt. Chill until ready to serve.
