Adapted from a recipe by: @pickmeupau on Instagram
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Ferrero Rocher Banoffee Pie
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- Difficulty
- Simple
- Serves
- 10
- Ready in
- 3hr 30mins
No oven needed for this Ferrero Rocher banoffee pie. It's a buttery biscuit base topped with Nutella, thick caramel, sliced bananas, and a pile of whipped cream, then finished with crushed Ferrero Rocher. Rich, messy, and completely worth it.
Steps
Make the crust
Blitz the biscuits and 4–5 Ferrero Rocher in a food processor until fine. No processor? Put them in a zip-top bag and bash them with a rolling pin.
Tip the crumbs into a bowl and mix in the melted butter until it looks like wet sand.
Press the mixture firmly into the base and sides of a 9-inch loose-bottomed tart tin or pie dish. The back of a spoon or a flat-bottomed cup works well for this.
Chill for at least 30 minutes so it firms up.
Add the filling
Spread the warmed chocolate-hazelnut spread over the chilled crust, then pop it back in the fridge for 5–10 minutes to set a little.
If the dulce de leche is thick, stir it in a bowl to loosen it up, then spread it over the chocolate layer.
Lay the banana slices on top, packing them in snugly.
Whip the cream
Add the cold cream, powdered sugar, and vanilla to a large bowl.
Beat with an electric mixer until you get soft to medium peaks. Stop there, because overwhipped cream turns grainy.
Spoon or pipe it over the bananas, taking it all the way to the edges so the fruit is sealed in.
Decorate and chill
Top with the remaining Ferrero Rocher, whole or halved.
Sprinkle over the toasted hazelnuts and chocolate shavings, or give it a light dusting of cocoa.
Chill for at least 2 hours before slicing. This lets the layers settle so you get clean slices.