Banoffee Pie
A handy no-bake dessert to have in your repertoire
SERVES
9
PEOPLE
PREP TIME
15
MINUTES
Ingredients
170g digestive biscuits, finely crushed
80g of butter, melted
For the filling:
70g light muscovado sugar
70g soft butter
1 x 397g tin condensed milk
To decorate:
280ml cream
1 tsp vanilla extract
2 bananas, sliced
40g dark chocolate, grated
Method
Line the base of a 9-inch loose-based tart tin with a disc of parchment.
Grease the edges of the tin.
Place the biscuits in a large sandwich bag and crush well, using a rolling pin.
Melt the butter over a low heat and then stir the crushed biscuits into the butter until they are all coated.
Press the mixture into the tin and use the back of a spoon to flatten it down, making sure the sides as well as the base are covered in the mixture.
Place the base into the fridge to cool and firm up.
Melt the sugar and butter in a heavy-based saucepan and stir in the condensed milk.
Bring to the boil and keep stirring for about two minutes until it is starting to turn a little darker.
Remove from the heat and allow to cool for a minute before pouring into the base.
Once cool enough, place the filled base into the fridge to cool completely.
When you are ready to serve, whip the cream and vanilla until stiff peaks are formed.
Slice the bananas into discs.
Cover the top of the caramel layer with the sliced banana.
Spoon the whipped cream on top of the banana slices covering them completely.
Shave the chocolate on top and serve.
