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Butterscotch banana pie

This impressive looking salted caramel dessert is fit for a dinner party table, uses storecupboard ingredients and is ready in under half an hour

  • Prep: 20 mins
    Cook: 5 mins
    plus chilling
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 323
  • Carbohydrates 41
  • Saturated Fat 8
  • Sugar 27
  • Protein 5
  • Fat 15
  • Fibre 3
  • Salt 0.7

Nutrition per serving

  • Calories 323
  • Carbohydrates 41
  • Saturated Fat 8
  • Sugar 27
  • Protein 5
  • Fat 15
  • Fibre 3
  • Salt 0.7

Ingredients

  • 100g dark chocolate
  • 125g malted milk or digestive biscuits
  • 66g pack butterscotch pudding whip (we used Angel Delight)
  • 300ml milk
  • 2 medium bananas
  • 60g salted caramel sauce ( or add a pinch of salt to caramel sauce)

Method

  1. Melt 75g of the chocolate in the microwave in 30 second bursts. Whizz the biscuits in a food processor into crumbs. Pour the melted chocolate onto the biscuit crumbs and whizz again. Spread the biscuit mixture across the base and up the sides of a 16-18cm shallow pie or cake tin, then put in the fridge to set

  2. Sprinkle the butterscotch pudding powder into the milk and whisk together until smooth. Slice the bananas. Take the tin out of the fridge and spread the salted caramel sauce over the base. Cover the caramel with the banana slices. The pudding will have started to thicken, so give it a brief whisk, then spoon it over the bananas. Put in the fridge for 5-10 mins to set. Melt the remaining chocolate and drizzle over the pie to serve.

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