| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 14 minutes |
| Serves | 4-6 |
| Cuisine | British |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 960 |
| Fat | 60.6g |
| Saturates | 30.4g |
| Protein | 8g |
| Carbs | 105.7g |
| Sugars | 28.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
To make the pie, place the digestive biscuits and pecans in a food processor and blitz to form fine crumbs. Place in a medium bowl along with the sugar and salt.
Melt 70g of butter and stir in to form a crust. Transfer to a 22cm pie dish and press the mixture down firmly. Place in the oven and bake for approx. 10-15 minutes or until golden. Leave to cool at room temperature.
Spoon the dulce de leche (or tinned caramel) into the pie crust and spread into an even layer.
To make the caramelised bananas, peel and halve the bananas and sprinkle the sugar over. Heat a medium non-stick pan over a high heat and add the remaining butter. Once melted, place the bananas sugar-side down and fry until golden.
Layer the bananas over the dulce de leche layer and refrigerate.
In the bowl of a stand mixer fitted with a whisk attachment, whip the cream to soft peak stage. Dollop the whipped cream over the pie and serve.