Ferrero Rocher Banoffee Pie
What happens when a classic British banoffee pie meets the iconic Italian hazelnut chocolate? You get a Ferrero Rocher Banoffee Pie, a truly indulgent dessert that layers buttery biscuit, silky ganache, sticky caramel, crunchy hazelnut praline, fresh banana, and clouds of vanilla whipped cream. This is not your average banoffee pie. The addition of chopped Ferrero Rocher chocolates and hazelnut spread transforms the familiar favorite into something worthy of a special occasion. Whether you are planning a birthday, a holiday table, or simply a weekend treat, this no-bake dessert delivers serious wow factor with surprisingly little effort.
Ingredients
For the biscuit base
- 300 g digestive biscuits or graham crackers Digestive biscuits give a slightly deeper flavor, while graham crackers are sweeter and more delicate.
- 125 g unsalted butter, melted If you only have salted butter, reduce any added salt elsewhere.
For the chocolate ganache
- 200 g dark or semi-sweet chocolate, chopped Use chocolate with around 50 to 60 percent cocoa for balance. Very dark chocolate can overpower the bananas, while milk chocolate may make the layer too sweet.
- 200 ml heavy cream
For the caramel layer
- 400 g dulce de leche or thick caramelized condensed milk Store-bought dulce de leche is easiest. If yours is very stiff, warm it gently in a bowl over hot water until spreadable, but let it cool before adding the next layer.
For the Ferrero hazelnut crunch
- 200 g chocolate-hazelnut praline spread
- 8 Ferrero Rocher chocolates, roughly chopped
- 50 g wafer biscuits, crushed
- 40 g toasted hazelnuts, chopped optional. Toasting hazelnuts in a dry pan for a few minutes deepens their flavor. Let them cool completely before mixing.
For the banana layer
- 3–4 ripe but firm bananas Choose bananas that are yellow with a few tiny brown specks. Overripe bananas become mushy and release too much liquid.
- 1 tsp lemon juice optional, to prevent browning
For the vanilla whipped cream
- 400 ml cold heavy whipping cream Chill your bowl and beaters for 15 minutes before whipping. Cold equipment helps the cream reach stiff peaks faster.
- 2 tbsp icing sugar
- 1 tsp vanilla extract
For decoration
- 4–6 Ferrero Rocher chocolates, halved
- 1 tbsp cocoa powder
- Extra chopped hazelnuts optional
Instructions
Make the biscuit base
- Crush the biscuits into fine crumbs using a food processor or a zip-top bag and rolling pin. Mix the crumbs with the melted butter until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of a 23 cm (9-inch) springform or loose-bottom tart tin. Use the back of a spoon or a flat-bottomed glass to compact the base evenly. Refrigerate for 20 to 30 minutes until firm.
Prepare the chocolate ganache
- Heat the cream in a small saucepan over medium heat until steaming but not boiling. Pour the hot cream over the chopped chocolate in a heatproof bowl. Leave it undisturbed for 2 minutes, then stir gently from the center outward until smooth and glossy. Let the ganache cool for a few minutes, then spread it over the chilled biscuit base. Return the tin to the refrigerator for 20 to 30 minutes so the ganache can set.
Add the caramel
- Gently spread the dulce de leche over the set ganache in an even layer. Take care not to press too hard, as you do not want to disturb the ganache. If the caramel is too firm to spread, warm it briefly as described in the ingredient tips, then let it cool before proceeding.
Make the Ferrero hazelnut crunch
- In a medium bowl, mix the chocolate-hazelnut praline spread with the chopped Ferrero Rocher chocolates, crushed wafers, and toasted hazelnuts if using. The mixture should be thick but spreadable. Drop spoonfuls over the caramel layer and carefully spread it to cover the surface without mixing the layers.
Add the bananas
- Slice the bananas into rounds about half a centimeter thick. If you want to slow browning, toss them lightly with the lemon juice first, but do not soak them. Arrange the slices in a single, even layer over the hazelnut mixture. Using firm bananas helps them hold their shape and prevents a watery layer from forming under the cream.
Whip the vanilla cream
- In a large chilled bowl, beat the cold whipping cream with the icing sugar and vanilla extract until soft-to-medium peaks form. Spread or pipe the cream generously over the banana layer, creating a fluffy, cloud-like topping. For a rustic look, use the back of a spoon to make soft swirls. For a more polished finish, pipe rosettes with a star tip.
Decorate and chill
- Dust the cream lightly with cocoa powder, then arrange the halved Ferrero Rocher chocolates on top. Scatter extra chopped hazelnuts if you like. Refrigerate the assembled Ferrero Rocher Banoffee Pie for at least 4 hours, preferably longer, to help the layers settle and slice cleanly. Overnight chilling is best.
Notes
If you cannot find digestive biscuits, any plain sweet biscuit works. For a gluten-free version, use gluten-free graham crackers or your favorite gluten-free biscuit. The caramel layer can also be made from a can of sweetened condensed milk boiled until thick, but dulce de leche is much more convenient. For a dairy-free version, choose vegan biscuits, coconut cream for both ganache and topping, and a vegan caramel. Use certified gluten-free biscuits for a gluten-free option. Refrigerate leftovers in an airtight container for up to 3 days. Freeze well-wrapped slices for up to 1 month; thaw overnight in the fridge. Serve chilled.