SABRINA’S BANOFFEE PIE
- 250 g Tennis biscuits crushed
- 150 g melted butter
- 2 tins Caramel treat
- 100 ml beaten fresh cream
- 3 bananas
- 500 ml fresh cream
- toasted almonds
- melted chocolate
Mix the base ingredients together and press into pie dish, place in fridge for 2 hours.
Stir together the filling ingredients and place on top of biscuit base.
Pack sliced bananas on top of the caramel filling.
Beat the extra cream stiff.
Place cream on top of caramel.
Sprinkle with toasted almonds and drizzled melted chocolate.
Place in fridge until just before serving.
Recipe and photo: Sabrina Merli