Banoffee Pie
- Tweaks 1
Ready In: 2 hrs 10 mins
Serves: 10
Yields: 1 pie
Ingredients
- 100 g butter, melted
- 250 g digestive biscuits, crumbled
- 2 (397 g) cans sweetened condensed milk
- 3 large bananas
- 284 ml double cream, lightly whipped
- 4 milk chocolate pieces, grated finely into shavings
Directions
- Melt the butter in a saucepan and add to a bowl with the biscuit crumbs.
- Mix together and pat down for the base in a 20cm cake tin.
- Place in the fridge to allow it to cool.
- Simmer a saucepan of water and place the cans in for approximately 2 hours. Keep topping up the water as it'll evaporate as time goes on, leave simmering.
- When resembling a dark brown almost jelly-like appearance, pour ontop of the biscuit base and spread evenly.
- Place back into the fridge to cool for at least an hour.
- Next, slice up the bananas into 1cm thick pieces, and cover the toffee with them.
- Whip the cream ever so carefully so it is still a spreadable consistency.
- Spread ontop of the bananas and grate the chocolate for decoration.
- Cut into pieces and ENJOY!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off