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    Pearnoffee Pie


    Source of Recipe


    Sainbury's

    List of Ingredients




    275g chilled ready to bake pastry case
    ½ x jar toffee sauce or banoffee toffee
    4 ripe dessert pears, peeled, cored and sliced
    284ml carton double cream , whipped
    25g plain chocolate, chopped

    Recipe



    Preheat the oven to 200°C, 400°F, Gas Mark 6. Bake the pastry case for 15 minutes, following instructions on the pack. Allow to cool.
    Spread the toffee sauce in the base of the pastry case and top with the pear slices. Spread over the cream, sprinkle over the chocolate and chill until required

 

 

 

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