Peanut banoffee pie

Step 1/7

• 300 g chocolate cookies
• 200 g butter
• 2 pinch salt

• rolling pin

Transfer chocolate cookies to a plastic bag and use a rolling pin to crush them until finely crumbled. Melt butter and mix with cookie crumbles and salt in a bowl.

Step 2/7

• tart pan
• glass

Transfer the mixture to a pie dish and use a glass to press it down into a smooth crust. Refrigerate while you prepare the filling.

Step 3/7

• 250 g sugar
• 120 g cream
• 80 g butter
• 80 g milk chocolate

For the caramel sauce, add sugar to a saucepan over medium heat and let it caramelize. Finely chop milk chocolate. Once the sugar is melted, add cream and bring to a simmer. Carefully stir until combined. Add the butter. Remove the saucepan from heat and pour caramel over chopped chocolate. Stir to combine, until the chocolate is melted.

Step 4/7

• 4 bananas

• knife

Dice bananas and stir peanut butter until creamy.

Step 5/7

• 200 g creamy peanut butter
• 40 g salted roasted peanuts

Spread peanut butter on the crust, then add diced bananas and salted roasted peanuts. Cover everything with the caramel sauce.

Step 6/7

• 400 g cream
• 40 g sugar

• hand mixer with beaters
• rubber spatula

Beat cream with sugar until stiff. Spread on top of the pie.

Step 7/7

• 40 g unsweetened coconut flakes
• 2 banana

Garnish with sliced bananas and coconut flakes. Refrigerate for approx. 1 hr. before serving.

Enjoy your meal!