No Bake Banoffee Pie
Our take on this family favourite dessert uses store-bought ANZAC biscuits as the base, making for a chewy, coconutty bite when combined with banana slices, caramel and whipped cream!
Tips & Tricks
- For extra crunch, toast up some Pams Coconut Thread and sprinkle on top!
- We used a 25cm tart tin size but you can also make these with smaller tins for mini tarts!
Ingredients
- 1/3 cup and ½ cup Pams Butter, melted
- 350g pack store-bought ANZAC biscuits
- 1 can Pams Condensed Milk
- 1 ½ cup Pams Brown Sugar, packed
- 2 bananas, sliced
- 2 cups Pams Whipped Cream
Method
- Place the Anzac biscuits and 1/3 cup melted butter in a food processor and pulse to a rough crumb.
- Press the crumbs into a well-greased 25cm loose base tart tin, making sure it’s evenly spread and pressed firmly up the sides. Chill until the base is firm.
- To make the caramel, melt the remaining ½ cup butter and condensed milk in a saucepan over low heat. Once melted, add the brown sugar and continue cooking, stirring regularly, until sugar has melted and caramel is thick – about 10 minutes. Leave to cool slightly.
- Pour the caramel into the chilled tart base and place in fridge to set.
- When the caramel has set and you’re ready to serve, top with fresh banana slices and dollops of whipped cream.
Ingredients
- 1/3 cup and ½ cup Pams Butter, melted
- 350g pack store-bought ANZAC biscuits
- 1 can Pams Condensed Milk
- 1 ½ cup Pams Brown Sugar, packed
- 2 bananas, sliced
- 2 cups Pams Whipped Cream
