Description
This indulgent Salted Caramel & Hazelnut Banoffee Pie combines a crunchy hazelnut and chocolate biscuit base with a rich salted caramel layer, topped with fresh bananas and velvety muscovado cream. Finished with toasted hazelnut praline for an irresistible texture and flavor contrast, this no-bake pie is perfect for special occasions or weekend indulgence.
Ingredients
Scale
For the Hazelnut Praline
- 100g blanched hazelnuts
- 4 tbsp caster sugar
- Small pinch of sea salt
For the Base
- 300g chocolate oat biscuits
- 85g salted butter, melted
- 50g toasted hazelnuts (from the 100g, half reserved for praline)
For the Filling
- 400g dulce de leche
- Large pinch of sea salt
- 3 medium bananas, peeled and sliced
For the Cream Topping
- 300ml double cream
- 3 tbsp dark muscovado sugar
- 1 tsp vanilla bean paste or 1 tsp vanilla extract
Instructions
- Toast the Hazelnuts: Heat the oven to 200°C (180°C fan)/gas 6. Spread the blanched hazelnuts on a baking sheet and toast for 10-15 minutes until golden and fragrant. Remove from oven and place in a bowl. Line the baking sheet with baking parchment and set aside.
- Make the Hazelnut Praline: In a small saucepan over low heat, combine the caster sugar, half of the toasted hazelnuts, and a small pinch of sea salt. Cook gently for 7-10 minutes until the sugar melts and turns an amber color. Avoid stirring; swirl the pan occasionally. Pour the mixture onto the prepared baking sheet and let it cool completely. Once set, break into small pieces.
- Prepare the Biscuit Base: Line the base of a 23cm fluted tart tin with baking parchment. Crush the chocolate oat biscuits and the remaining toasted hazelnuts to a fine crumb using a food processor or by sealing them in a bag and crushing with a rolling pin. Mix the crumbs with melted butter, then firmly press the mixture into the base and up the sides of the tart tin. Chill in the refrigerator for 2 hours to set.
- Assemble the Salted Caramel Layer: Remove the chilled tart base from the tin; if it sticks, warm in the oven for 3-4 minutes to help release. Transfer to a serving plate. Gently fold a large pinch of sea salt into the dulce de leche without overmixing to avoid loosening the texture. Spread this salted caramel evenly over the tart base.
- Add the Banana Layer: Arrange the sliced bananas evenly over the salted caramel layer.
- Prepare and Spread the Cream Topping: In a bowl, combine double cream, muscovado sugar, and vanilla bean paste or extract. Gently whisk with an electric mixer until softly whipped. Spoon and spread the muscovado cream over the banana layer.
- Chill and Serve: Refrigerate the assembled pie for at least 3 hours or preferably overnight to allow flavors to meld and the cream to set. Just before serving, scatter the hazelnut praline pieces over the top for added crunch and flavor.
Notes
- Use good quality dulce de leche for a smooth, rich caramel flavor.
- To toast hazelnuts evenly, shake the baking tray halfway through the toasting time.
- If preferred, vanilla bean paste can be substituted with vanilla extract without compromising flavor.
- Make sure not to overmix the dulce de leche and sea salt to maintain a thick caramel texture.
- The tart tin size is important to achieve correct thickness of the base and layers.
- This pie benefits from chilling overnight which enhances the set of layers and flavor intensity.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: banoffee pie, salted caramel, hazelnut praline, no-bake dessert, chocolate biscuit base, muscovado cream, British dessert
