Chocolate banoffee pies

Chocolate banoffee pies


Katie Quinn Davies suggests ending dinner for two with her chocolate take on banoffee pie - regardless of the occasion.

The ingredient of Chocolate banoffee pies

  1. 8 (75g) plain chocolate biscuits
  2. 1/4 cup (35g) pecans
  3. 30g unsalted butter, melted
  4. 1 banana, mashed
  5. 2 tablespoons thickened cream
  6. 1/4 cup (60ml) dulce de leche (see notes)
  7. Cocoa powder, to dust
  8. 2 eggwhites
  9. 100g caster sugar
  10. 1/2 teaspoon cream of tartar
  11. 1/2 teaspoon white vinegar

The instruction how to make Chocolate banoffee pies

  1. Lightly grease two 12cm (3.5cm-deep) round loose-bottomed tart pans. Whiz biscuits and nuts in a food processor until mixture resembles fine crumbs. Add butter and whiz to combine. Press firmly into the base and sides of the pans. Chill for 15 minutes or until firm.
  2. Preheat the oven to 180u00b0C. Place the banana, cream, dulce de leche and a pinch of salt flakes in a bowl, and stir well to combine. Spread filling into the pie shells, then bake for 15 minutes. Remove from the oven and cool for 5 minutes. Reduce the oven to 150u00b0C.
  3. For the meringue, whisk the eggwhites with electric beaters until frothy. Whisking continuously on high speed, gradually add the sugar, then whisk to stiff peaks. Add the cream of tartar and vinegar, and whisk until just combined. Transfer meringue to a piping bag fitted with a small star-shaped nozzle, then pipe over pies. Bake for 10-15 minutes until meringue is golden. Cool pies completely in the pans. Remove from pans, dust with cocoa, then serve.

Nutritions of Chocolate banoffee pies

calories: 814.99 calories
calories: 38 grams fat
calories: 11.4 grams saturated fat
calories: 113.8 grams carbohydrates
calories: 77.1 grams sugar
calories: 10.6 grams protein
calories: 48 milligrams cholesterol
calories: 194 milligrams sodium
calories: NutritionInformation

You may also like