Mini Banoffee Pies
210kcal
Ingredients
For the Crust
- 200 g Digestive biscuits crushed
- 100 g Unsalted butter melted
For the Toffee Filling
- 1 can Sweetened condensed milk
For the Toppings
- 2 medium Ripe bananas sliced
- 300 ml Heavy cream whipped
- 50 g Powdered sugar
- 1 tsp Vanilla extract
For Garnishing
- 30 g Chocolate shavings optional
Method
How to Make Mini Banoffee Pies
- Combine the crushed digestive biscuits and melted butter in a mixing bowl. Stir until the crumbs are evenly coated.
- Press the mixture into mini tartlet pans or muffin tins to create the crusts.
- Chill the crusts in the refrigerator for about 30 minutes.
- Boil the can of sweetened condensed milk in a saucepan covered with water for 2 hours.
- Spoon a generous layer of the cooled toffee into each crust.
- Top the toffee layer with the sliced bananas, arranging them beautifully.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Pipe or spoon the whipped cream over the bananas in each mini pie.
- Refrigerate the mini banoffee pies for at least 2 hours.
- Garnish with chocolate shavings right before serving.
- Enjoy the mini banoffee pies chilled.
Nutrition
Serving1pieCalories210kcalCarbohydrates30gProtein3gFat10gSaturated Fat6gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol25mgSodium115mgPotassium160mgFiber1gSugar15gVitamin A300IUVitamin C2mgCalcium40mgIron0.5mg