This eye-catching no-bake pie cake is built in layers to satisfy every craving: a crisp biscuit base, velvety salted caramel, silky chocolate ganache, airy whipped cream, and juicy bananas. It looks celebratory on the table and comes together without an oven — a perfect choice when you want something a little more special.
Ingredients
Base
- Shortbread cookies — 350g (12 oz)
- Butter, melted — 120g (4 1/4 oz)
Salted caramel
- Sugar — 200g (7 oz)
- 33% cream — 120ml (1/2 cup)
- Butter — 40g (1 1/2 oz)
- A pinch of salt
Chocolate cream
- Dark chocolate — 180g (6 1/4 oz)
- 33% cream — 120ml (1/2 cup)
Whipped cream and filling
- 33–35% cream, very cold — 300ml (1 1/4 cups)
- Powdered sugar — 2 tbsp (optional)
- Bananas — 3
Method
- Prepare the pan. Use a 20–22 cm (8–9 inch) springform pan and line the base with parchment.
- Make the base. Crush the cookies into fine crumbs and mix with the melted butter until the texture resembles damp sand. Press the crumbs firmly over the base and up the sides of the pan. Shape the remaining crumbs into a circle of the same diameter on a separate sheet of parchment — this will be the top layer. Chill both parts for 20–30 minutes.
- Make the caramel. In a saucepan over medium heat, melt the sugar to a deep amber color without stirring; if needed, gently swirl the pan. Remove from the heat and slowly pour in the hot cream, whisking constantly. Return to low heat, stir until smooth, then add the butter and salt. Let cool until just warm.
- Make the chocolate cream. Melt the chocolate in a bain-marie or in short bursts in the microwave. Stir in the warm cream until smooth. Let the mixture cool to room temperature, then whip lightly for 30–60 seconds until creamy.
- Whip the cream. Whip the chilled cream with the powdered sugar to soft but stable peaks.
- Assemble the pie cake. Spread a thin layer of whipped cream over the base (about one third), then add the chocolate cream, followed by a layer of caramel and a generous layer of banana slices. Top with the remaining whipped cream and gently place the second biscuit layer on top, pressing lightly.
- Chill. Refrigerate for at least 2 hours so the layers can set. Before serving, remove the side of the pan and transfer the pie cake to a platter.
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Tips and variations
- Any shortbread-style cookie works well: classic, chocolate, or whole-grain — you can vary the flavor and color of the base.
- For a more pronounced salted caramel, increase the salt to a generous pinch or use sea salt.
- Want more texture? Scatter chopped nuts over the bananas or add a thin layer of grated chocolate.
- The whipped cream will be more stable if the equipment and cream are well chilled; a pinch of vanilla can be added if you like.
Nutritional value (per 1 of 10 servings)
| Calories | 760 kcal |
|---|---|
| Protein | 6 g |
| Fat | 52 g |
| Carbohydrates | 68 g |
| Sugar | 50 g |
| Sodium | 160 mg |
FAQ
Can I make the pie cake ahead of time?
Yes, assemble it 6–24 hours before serving and keep it refrigerated. The bananas will stay fresh under the layer of cream and biscuit.
What can I use instead of shortbread cookies in the base?
Chocolate cookies, crackers, oat cookies, or a mixture of finely chopped nuts with a little butter to bind them all work well.
The caramel is too thick — what should I do?
Gently warm it over low heat and stir in 1–2 tbsp of hot cream until it reaches the right consistency.