Banana cream pie with maple caramel
A modern twist on the classic banoffee pie, this no-bake version has a whipped mascarpone filling and a whiskey caramel topping.
Note: + 30 mins chilling time
- 200g digestive biscuits, broken
- 1/3 cup (45g) Coles Salted Peanuts
- 1/2 tsp ground cinnamon
- 100g butter, melted
- 500g mascarpone
- 1/2 cup (125ml) pouring (pure) cream or thickened cream
- 1/3 cup (75g) brown sugar
- 1 1/2 tbs bourbon whiskey (optional)
- 3 large bananas, thinly sliced
- 1/4 cup (60ml) maple syrup
- 20g butter, chopped
- 1/2 tsp sea salt flakes
- 1 tbs bourbon whiskey (optional)
- 2 1/2 tbs pouring (pure) cream or thickened cream
To make maple caramel, cook maple syrup in a small saucepan over high heat for 2-3 mins or until the syrup thickens slightly. Remove from heat. Stir in butter and salt. Stir in the whiskey, if using, and cream. Place in the fridge to chill.
Grease a 22cm (base measurement) fluted tart tin with removable base and line the base with baking paper. Place the biscuit, peanuts and cinnamon in a food processor. Process until finely crushed. Add the butter and process until combined. Spoon into the prepared pan and use a straight-sided glass to spread and press the biscuit mixture over the base and side of the tin. Place in the fridge for 30 mins to chill.
Use an electric mixer to beat the mascarpone, cream, sugar and whiskey, if using, in a bowl until firm peaks form.
Transfer biscuit base to a plate. Spoon half the mascarpone mixture into the base. Top with half the banana. Repeat with the remaining mascarpone mixture and remaining banana. Drizzle with maple caramel to serve.