Banoffee Pie with Peanut Brittle

A simple twist on a classic. This banoffee pie is layered with smooth caramel, fresh banana, and softly whipped cream & finished with a crisp peanut brittle

Serves: 6
Prep time: 20 minutes
Cook: Approx 30 minutes
Total: 50 minutes

Ingredients

Pie

• 1 1/4 sheets of pre-rolled sweet short crust pastry

• 300ml bottle of cream

• 2 bananas

• 1 can of Nestle caramel
  

Brittle

• 75g peanuts

• 1 1/2 Tablespoons seasame seeds

• 1Tbsp coconut oil

• 3 Tablespoons either golden syrup or maple syrup
  

Method

1. Pre-heat oven to 160 C

2. Mix the peanuts and seeds togther

3. Melt the coconut oil and syrup & add to the seeds.

4. Line a baking tray with baking paper and pout mixture on top & bake for 15 minutes. When finished leave to cool. It will harden as it cools. Increase oven heat to 180C

5. Line a 20cm pie dish with a removable base with the pastry. With the 1/4 piece cut into strips to fill in the gaps around the edges.

6. Line with baking paper and place either rice or baking beads on top & bake for 10 minutes. Remove the baking paper and rice or baking beads

7. Bake again for 5-8 minutes or until the base is golden.

8. Whip the cream & slice bananas

9. Spread the caramel on the base & lay the bananas on top.

10. Top with the cream & sprinkle pieces of the brittle on top