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Salted Caramel Banoffee Pie

Salted Caramel Banoffee Pie



For the biscuit base

  • 50g unsalted butter, melted
  • 125g sweet-meal biscuits, crushed

For the filing

  • 85g unsalted butter
  • 50g light soft brown sugar
  • 200g Bonne Maman Salted Caramel

For the topping

  • 300ml carton double cream
  • 1tsp cold, strong black coffee
  • 3 medium ripe bananas
  • squeeze of lemon juice
  • Plain chocolate curls or shards, to decorate



  1. Heat the oven to 180C, 160C fan oven, gas mark 4.

  2. Stir the melted butter into the crushed biscuits and spread over the base and up the sides of a shallow, 20cm loose-based, fluted flan tin, pressing with the back of a spoon to firm.

  3. Bake for 7-10 minutes until golden then leave to cool.

  4. Slowly melt the butter and sugar together in a small, non-stick saucepan and stir with a wooden spoon to dissolve the sugar.

  5. Stir in 200g of the caramel and bring to the boil, stirring all the time, until very smooth.

  6. Pour into the cold biscuit base and leave to cool and set.

  7. When the caramel is cold, whip the cream until it just begins to hold its shape. Fold in the coffee and continue whisking until the cream is lightly whipped.

  8. Slice the bananas into a bowl and stir in the lemon juice. Spoon the bananas on top of the caramel followed by the whipped cream. Sprinkle over the chocolate and any remaining caramel in the jar just before serving.

Cooks tips

Cooks tips

  1. The pie will keep chilled for several hours before serving.

  2. For a gluten-free version, use gluten-free shortbread to replace the sweet-meal biscuits.

Good to know

  • This recipe serves 8
  • This recipe is vegetarian
  • Uses new Bonne Maman Salted Caramel

Recipe by

Bonne Maman

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