Banoffee Pie
Serves: 10
Prep: 30 minutes
Cooking: 2 - 3 hours
Ingredients
- 250g sugar-free plain cookies/biscuits
- 125g unsalted butter, softened
- 250ml can evaporated milk
- 2 teaspoons gelatine
- ¼ cup natural smooth peanut butter
- ½ cup Natvia
- 2 bananas
- 300ml whipped cream
Method
- Place the biscuits in the bowl of a food processor and pulse until they resemble breadcrumbs. Add butter and process to combine. Firmly press over base and halfway up sides of a greased 20cm loose-bottomed tart tin. Bake at 180C for 8 minutes. Remove and stand on the bench.
- Heat the gelatine in ¼ cup water in a saucepan filled with until dissolved. Keep warm. Combine the milk, vanilla, Natvia and peanut butter in the bowl of a food processor. Process until combined. Pour in in the gelatine and combine. Pour mixture onto biscuit base. Cover and refrigerate for 2-3 hours or until set.
- Slice bananas and decorate the the pie with them. Dollop or pipe cream around the banana
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