Per serving · Approximate values estimated by AI
Spiced Rum Banoffee Pie
60% authentic · Fusion (British/Caribbean)
A tropical twist on the classic, incorporating spiced rum into the dulce de leche and a hint of cinnamon in the base.
Ingredients
- Digestive biscuits250g
- Unsalted butter, melted125g
- Ground cinnamon1/2 tsp
- Sweetened condensed milk1 can (approx. 400g)
- Spiced rum2 tbsp
- Ripe bananas3-4
- Double cream (heavy cream)300ml
- Icing sugar (powdered sugar)1 tbsp
- Toasted coconut flakesfor garnish
- Saltpinch
Steps
- 1
Crush biscuits, mix with melted butter, ground cinnamon, and a pinch of salt. Press into pie dish.
- 2
Prepare dulce de leche by simmering condensed milk can in water for 3-4 hours, or use pre-made. Stir in spiced rum once slightly cooled.
- 3
Spread the spiced rum dulce de leche over the biscuit base.
- 4
Slice bananas and arrange over the dulce de leche.
- 5
Whip double cream with icing sugar until stiff peaks form.
- 6
Top the pie with the whipped cream.
- 7
Garnish generously with toasted coconut flakes.
- 8
Chill for at least 1 hour before serving.
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