Butterscotch and Banana Cream Pie

  • 14 portions
  • 253 kcal/p.

Instructions

  1. Combine the biscuit crumbs, melted butter and cinnamon and mix well.
  2. Press the crumbs into the base and up the sides of a fluted 26cm loose base tart tin and chill until required. 
  3. Beat the butterscotch dessert mix, milk, cream, and essence for 2 minutes on low speed to combine the ingredients.
  4. Scrape down the sides and beat on medium high speed a further 3 mintues until thick and fluffy.
  5. Spoon the butterscotch mixture into the biscuit base and swirl the top. Chill for 2 hours or until set.
  6. Slice the banana on an angle and arrange on the pie, top with cream and sprinkles if desired. 

Recipe Details

QtyUnitIngredientPreparation
BASE   
200grMalt biscuitCrumbed
100grButterMelted
1/2tspCinnamon 
TOPPING   
185grNESTLÉ Docello® Gluten Free Protein Enriched Butterscotch Flavoured Dessert Mix 
500mLMilk, full cream 
250mLCream 
1tbspBanana essence 
TO GARNISH (OPINIONAL)   
1eaBananaSliced
  CreamWhipped
  Chocolate Sprinkles 

 

Nutritional Analysis

Nutritional analysis per serving 
Energy (Kcal)1060
Energy (Kj)253
Protein (g)4
Fats, total (g)16
Fats, saturated (g)10
Carbohydrate, total (g)23
Sugars (g)13
Sodium (mg)201
Fibre (g)<0.5
Calcium (mg)98