Banoffee Pie

Banoffee Pie

Seriously one of the best desserts of all time!

Having scoured the website for a decent recipe that doesn't involve too much legwork, we came across this one from Good To Know.

It's really easy to make and tastes rather yummy. Pics to follow soon!

Serves: 8
Takes: 20 minutes plus chilling time of 1 hr 30 mins

For the base:
100g (4oz) butter
250g (9oz) digestive biscuits, crushed

For the caramel:
175g (6oz) butter
75g (3oz) caster sugar
397g can Carnation Condensed Milk

For the topping:
4 small bananas
284ml carton double cream, lightly whipped
Cocoa powder, for dusting

You will also need:
20cm (8in) loose-bottomed cake tin, greased and the based lined
Piping bag

1. Use a food blender to crush the biscuits into fine crumbs.
2. Melt the butter in a large saucepan and stir in the crushed biscuits until the two bind together. Press the mixture into the base and sides of a 20cm (8in) loose-bottomed cake tin. Chill for 30 mins.
3. For the caramel, melt the butter and sugar over a low heat until the sugar has dissolved and the mixture is golden in colour. Add the condensed milk, stirring continuously and bringing to the boil. Keep the caramel boiling steadily for 2 mins, whilst stirring to make a thick golden caramel. Take the caramel off of the heat and cool.
4. Slice the bananas and arrange most of them over the biscuit base then spread the caramel over the top. Chill for 1 hr 30 mins, or until firm.
5. When ready to serve, remove the pie from the tin and place on a serving plate. Fill a piping bag with the whipped cream and squeeze onto the banoffee pie, decorating as desired with the remaining bananas and a light dusting of cocoa powder.

Top tip: For a simple way to make the caramel, put an unopened can of condensed milk into boiling water and poach for 2 hrs. After cooling, the condensed milk will have caramelised and can then be poured over the biscuit base.