Masala Chai Banoffee Pie
Masala Chai Banoffee Pie
Ingredients
For the Pie Shell
- 12 ounces chocolate hobnob biscuits, or other oatmeal cookies
- 1/2 cup unsalted butter, melted
For the Masala Chai Caramel
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cut into cubes
- 1/2 cup heavy cream
- 2 masala chai tea bags, brewed strong with 1/4 cup hot water, then tea bags removed
- 1 teaspoon ground masala chai spices, finely ground, or 1/2 teaspoon ground cardamom, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Topping and Assembly
- 3 bananas, ripe, sliced into 1/4-inch rounds
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons chocolate shavings, for garnish
Instructions
- 1
Prepare the pie shell: In a food processor, pulse the chocolate hobnob biscuits until fine crumbs form. Alternatively, place biscuits in a zip-top bag and crush with a rolling pin. Transfer crumbs to a medium bowl.
⏱️ 5 min
- 2
Pour the melted butter over the biscuit crumbs. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch springform pie pan or tart pan. Chill in the refrigerator for at least 30 minutes to set.
⏱️ 5 min
- 3
Prepare the Masala Chai Caramel: In a heavy-bottomed saucepan, combine the granulated sugar, ground masala chai spices, and salt. Stir to combine.
⏱️ 2 min
- 4
Add the cubed unsalted butter and the brewed masala chai tea to the saucepan. Cook over medium heat, stirring constantly with a whisk, until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil.
⏱️ 5 min
- 5
Reduce heat to low and continue to simmer, stirring frequently, for about 10-15 minutes, or until the caramel thickens and turns a rich golden-brown color. Be careful not to burn it. Remove from heat and stir in the heavy cream. The mixture will bubble vigorously. Continue stirring until smooth.
⏱️ 15 min
- 6
Allow the caramel to cool slightly in the saucepan for about 10-15 minutes. It will continue to thicken as it cools. Pour the warm caramel evenly over the chilled biscuit crust in the pie pan. Return the pie to the refrigerator and chill for at least 1 hour, or until the caramel is firm.
⏱️ 15 min
- 7
Prepare the Salted Vanilla Whipped Cream: In the bowl of a stand mixer fitted with a whisk attachment, or using a hand mixer, combine the cold heavy cream, powdered sugar, vanilla extract, and salt.
⏱️ 2 min
- 8
Whip on medium-high speed until stiff peaks form. Be careful not to over-whip, or it will become grainy.
⏱️ 3 min
- 9
Assemble the pie: Arrange the sliced bananas in an even layer over the firm caramel. Spoon or spread the salted vanilla whipped cream over the bananas, creating soft peaks or swirls.
⏱️ 5 min
- 10
Garnish with chocolate shavings. For best results, chill the pie for another 30 minutes before serving to allow the whipped cream to set slightly. This pie can be made a few hours ahead and stored in the refrigerator.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Masala Chai Banoffee Pie
For the Pie Shell
- 12 ounces chocolate hobnob biscuits, or other oatmeal cookies
- 1/2 cup unsalted butter, melted
For the Masala Chai Caramel
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cut into cubes
- 1/2 cup heavy cream
- 2 masala chai tea bags, brewed strong with 1/4 cup hot water, then tea bags removed
- 1 teaspoon ground masala chai spices, finely ground, or 1/2 teaspoon ground cardamom, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Topping and Assembly
- 3 bananas, ripe, sliced into 1/4-inch rounds
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons chocolate shavings, for garnish
Instructions
- 1
Prepare the pie shell: In a food processor, pulse the chocolate hobnob biscuits until fine crumbs form. Alternatively, place biscuits in a zip-top bag and crush with a rolling pin. Transfer crumbs to a medium bowl.
⏱️ 5 min - 2
Pour the melted butter over the biscuit crumbs. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch springform pie pan or tart pan. Chill in the refrigerator for at least 30 minutes to set.
⏱️ 5 min - 3
Prepare the Masala Chai Caramel: In a heavy-bottomed saucepan, combine the granulated sugar, ground masala chai spices, and salt. Stir to combine.
⏱️ 2 min - 4
Add the cubed unsalted butter and the brewed masala chai tea to the saucepan. Cook over medium heat, stirring constantly with a whisk, until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil.
⏱️ 5 min - 5
Reduce heat to low and continue to simmer, stirring frequently, for about 10-15 minutes, or until the caramel thickens and turns a rich golden-brown color. Be careful not to burn it. Remove from heat and stir in the heavy cream. The mixture will bubble vigorously. Continue stirring until smooth.
⏱️ 15 min - 6
Allow the caramel to cool slightly in the saucepan for about 10-15 minutes. It will continue to thicken as it cools. Pour the warm caramel evenly over the chilled biscuit crust in the pie pan. Return the pie to the refrigerator and chill for at least 1 hour, or until the caramel is firm.
⏱️ 15 min - 7
Prepare the Salted Vanilla Whipped Cream: In the bowl of a stand mixer fitted with a whisk attachment, or using a hand mixer, combine the cold heavy cream, powdered sugar, vanilla extract, and salt.
⏱️ 2 min - 8
Whip on medium-high speed until stiff peaks form. Be careful not to over-whip, or it will become grainy.
⏱️ 3 min - 9
Assemble the pie: Arrange the sliced bananas in an even layer over the firm caramel. Spoon or spread the salted vanilla whipped cream over the bananas, creating soft peaks or swirls.
⏱️ 5 min - 10
Garnish with chocolate shavings. For best results, chill the pie for another 30 minutes before serving to allow the whipped cream to set slightly. This pie can be made a few hours ahead and stored in the refrigerator.
⏱️ 3 min