Banoffee Pie with Honeycomb
Linda Lomelino's deliciously retro banoffee pie with honeycomb. Biscuit base, dulce de leche filling, bananas, cream, and honeycomb - what could be better?
Prep Time25 minutes mins
Cook Time20 minutes mins
Cooling Time30 minutes mins
Total Time1 hour hr 15 minutes mins
Servings: 6 -8 servings
Author: Passionate Baker
for the base
- 225 g digestive biscuits
- 100 g salted butter, melted
for the honeycomb
- 50 g caster sugar
- 1 tbsp golden syrup
- 1/2 tsp bicarbonate of soda
for the filling
- 1x 400g tin dulce de leche
- 1-3 bananas, sliced
- 230 g double cream, whipped to soft peaks
the base
Preheat the oven to 180°C and have a 9-inch pie tin ready.
In a food processor, blitz the digestive biscuits into fine crumbs. Pour in the melted butter and pulse until combined.
Transfer the crumbs to the pie tin and use your fingers to press them down into a pie shell. Bake in the preheated oven for 15 minutes. Remove from the oven and leave to cool completely on a wire rack.
the honeycomb
Line a baking tray with parchment paper; set aside. Have a whisk at the ready.
Add the sugar to a pot set over medium heat and leave to melt. There's no need to stir the sugar, but swirling the pot is a good idea. It will become dark in colour, so keep an eye on it to make sure it doesn't burn. When it's all melted, add the golden syrup and swirl to melt.
Remove the pan from the heat, add the bicarbonate of soda, and quickly whisk the mixture together. It will bubble up quite quickly, so you need to be fast. Pour the bubbly mixture onto the prepared baking tray and leave to set completely, about 20-minutes. When cooled, break the honeycomb into different sized shards.
to assemble
Spread the dulche de leche evenly around the digestive biscuit base.
Top with the bananas, arranging them evenly across the caramel.
Dollop the lightly whipped cream on top of the bananas, using the back of a spoon to create luscious swoops.
Sprinkle the shards of honeycomb on top of the cream. Enjoy!
- recipe ever-so-slightly adapted from Linda Lomelino's book 'Lomelino's Pies'.
- the honeycomb bleeds into the cream overnight, but this is purely aesthetic - it's still delicious!