Rum Banoffee Meringue Pies

How is this not already a thing? Bananas and caramel rum – check. Meringue? Well, always a yes let’s be honest. Mix the lot together and you have a Rum banana banoffee meringue pie – absolutely lush, in every single way.


Rum Banoffee Meringue Pies
Prep time
Cook time
Total time
Serves: Serves 4
  • For the base:
  • 170g of digestive biscuits
  • 80g of unsalted butter, melted
  • For the rum caramel:
  • 70g of unsalted butter
  • 50g of light brown sugar
  • 50g of castor sugar
  • 50g of golden syrup
  • 3 tbsp, of dark rum
  • 120ml of double cream
  • For the meringue:
  • 2 egg whites
  • 50ml of water
  • 120g of granulated sugar
  • 2 bananas
  1. Pop the digestive biscuits into a sandwich bag and crush into fine crumbs using a rolling pin. Combine with the butter and press into the bottom of 4 mini lose base tart cases. Pop in the fridge for half an hour to set.
  2. To make the rum caramel, melt together the brown and castor sugar, syrup and rum in a pan over a medium heat until it starts to simmer. Pour in the double cream and mix, remove from the heat and allow to cool fully.
  3. For the meringue, pop a saucepan over a medium heat and add the 50ml of water and granulated sugar. Dissolve and then bring to the boil until it's reached 120C. Meanwhile, whisk the egg whites in a very clean bowl until stiff and then slowly add in the sugar syrup, whisking constantly until you have a thick a glossy mixture.
  4. To assemble, cover the bases with a thick layer of rum caramel, top with slices of banana and roughly spoon over a dollop of meringue. Toast under the grill or torch using a blowtorch and serve!

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