Ingredients
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Base
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150 g Davina’s Digestive Biscuits
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50 g Pecans
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50 g Butter
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Topping
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1 portion of Davina’s Dulce De Leche
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4 small Banana
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300 ml double or Whipping Cream
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Chocolate Sauce
Directions
Steps
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1
Done
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For the base, blitz the biscuits and the pecans together in a food processor or blender. Melt the butter in a saucepan, then add the biscuits and pecans and mix thoroughly. Tip the mixture into a 23 cm loose-bottomed flan tin and press it down well, then put it in the fridge to chill and set – this will take at least half an hour. |
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2
Done
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To assemble, spread the base with dulce de leche, then put the pie back in the fridge to set for half an hour. |
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3
Done
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When it’s set, take the pie out of the fridge and arrange the bananas on top. Whisk the cream until it forms soft peaks, then pile it on top of the bananas. Drizzle over some chocolate sauce if you feel extra greedy. |
