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Peanut banoffee pie

Peanut banoffee pie

Based on 8 ratings
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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
"I found a jar of peanut butter in my pantry and decided to pimp up my classic recipe for banoffee pie. Salted peanuts are also a great contrast to the sweet rest. #stayhomekeepcooking"
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
300 g
chocolate cookies
200 g
butter
2 pinch
salt
250 g
sugar
120 g
cream
80 g
butter
80 g
milk chocolate
4
bananas
200 g
creamy peanut butter
40 g
salted roasted peanuts
40 g
unsweetened coconut flakes
400 g
cream
40 g
sugar
2
banana

Utensils

rolling pin, tart pan, glass, knife, hand mixer with beaters, rubber spatula

  • Step 1/ 7

    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.
    • 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

    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.
    • 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

    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.
    • 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

    Dice bananas and stir peanut butter until creamy.
    • 4 bananas
    • knife

    Dice bananas and stir peanut butter until creamy.

  • Step 5/ 7

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

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

    Garnish with sliced bananas and coconut flakes. Refrigerate for approx. 1 hr. before serving.
    • 40 g unsweetened coconut flakes
    • 2 banana

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

  • Enjoy your meal!

    Peanut banoffee pie

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