This is an excellent variation to the Banoffee pie. I got the recipe from a friend’s daughter in Lahore, Pakistan. All of the ingredients fuse into each other and produce a wonderfully pleasing dessert. I am sure one can turn it into a Mangoffee Pie or a Peachoffee Pie, take your pick of fruit!
Ingredients
- 1 packet Marie or digestive biscuits
- 2oz butter/margarine
- 10oz Caramel
- 14oz pineapple chunks fresh or tinned
- 10oz carton double or whipping cream, whipped to medium consistency
- half cup chopped walnuts
- half cup chocolate flakes or grated chocolate
Method
- Switch on Oven to medium heat. Crush the biscuits in a large plastic bag with a rolling pin or use a food processor, add 2oz butter/margarine and mix well
- Transfer the mixture into a round/square oven proof dish, pat down and firm up the base. Bake on medium heat for 15mins and cool.
- Pour the juice of the pineapple chunks over the biscuit base.
- Pour half of the cream gently to cover the biscuit base. Spoon 1 teaspoon of toffee in dots all over the cream. Place pineapple pieces over the cream and between the toffee, now break up the walnuts and drop half of them on top of the cream.
- Pour the rest of the cream over the top, dot the remainder of the toffee over the second layer of cream, add pineapple pieces and walnuts.
- Place in the refrigerator to cool.
- Sprinkle generously with grated chocolate and serve cold.
