Lotus Biscoff Banoffee Pie - No-Bake Dessert Recipe
Indulge in the lusciousness of this Lotus Biscoff Banoffee Pie. This irresistible no-bake dessert boasts a caramel-filled centre, sliced bananas, and billowy whipped cream, all resting upon a Lotus Biscoff biscuit base. I've even added an extra layer of Biscoff spread in there for the ultimate Biscoff experience. Enjoy the classic banoffee pie with a Biscoff flavour twist.
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Servings: 12 Slices
Calories: 378kcal
Ingredients
- 200 g Lotus Biscoff Biscuits, plus extra for crumbling on top
- 150 g Unsalted Butter
- 50 g Caster Sugar
- 2 tbsp Golden Syrup
- 200 g Condensed Milk
- 100 g Lotus Biscoff Spread, plus extra for drizzling
- 3 small Bananas
- 1 tbsp Lemon Juice
- 200 ml Double Cream
Instructions
- Line a 23cm (9 inch) round cake tin with cling film strips and place a circular piece of greaseproof paper on the bottom.
- Crush the Lotus Biscoff biscuits until they become crumbs. You can do this by placing them in a bag and using a rolling pin or using a food processor.
- Melt 100g of butter in a saucepan over low heat or in the microwave. Mix the melted butter into the biscuit crumbs until they are fully coated.
- Pour the coated biscuit crumbs into the lined tin and press them down firmly to create an even layer, using a spatula or the back of a spoon.
- Cover the tin and refrigerate it for 15-20 minutes to let it chill.
- For the caramel filling, combine the remaining butter, caster sugar, and golden syrup in a pan. Melt them together over low heat.
- Once combined, add the condensed milk and mix it in. Bring the mixture to a boil and continuously stir for a few minutes. Make sure to scrape the base to prevent sticking.
- When the mixture turns caramel in colour, remove it from heat. Be careful not to overcook, as it can become grainy.
- Retrieve the biscuit base from the fridge and spread the Biscoff spread evenly over it. If the spread is too thick, you can blast it in the microwave for 10 seconds to melt it slightly.
- Pour the caramel layer over the Biscoff spread layer. Spread it out evenly using a spatula.
- Return the tin to the fridge and let it chill and set for at least 1 hour, or overnight.
- Once the base is set, slice the bananas thinly and toss them in lemon juice to prevent browning.
- Arrange the banana slices on top of the caramel layer.
- Whip the double cream until you achieve soft peaks using a whisk. Spoon or pipe it as a layer over the bananas.
- Level the top of the cream and place the banoffee pie back in the fridge for another hour.
- Melt some extra Biscoff spread in the microwave in 10-second intervals. Allow it to cool slightly.
- Remove the Banoffee Pie from the fridge and crumble some extra Biscoff Biscuits over the top. Drizzle the melted Biscoff spread over the top. Return it to the fridge and chill until you're ready to serve.
Recipe Notes
- Ripe Bananas: Use ripe, firm bananas for a perfect balance of flavour and texture.
- Even Biscuit Base: Press biscuit crumbs evenly and firmly for a solid foundation.
- Caramel Caution: Don't overcook the caramel; remove it when it turns caramel-coloured.
- Prevent Browning: Keep bananas fresh and add a subtle citrus touch by tossing them in lemon juice.
- Soft Cream Peaks: Whip cream to soft peaks; over-whipped cream can be challenging to spread.
- Neat Slices: For clean slices, use a warm knife and wipe it between cuts for a polished look.
Nutrition Estimate
Calories: 378kcal | Carbohydrates: 22g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 27mg | Potassium: 173mg | Fiber: 1g | Sugar: 20g | Vitamin A: 620IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 0.1mg