Chocolate Banoffee Pie
- Ready In:
- 4hrs 30mins
- Ingredients:
- 12
- Serves:
-
10-12
ingredients
- 2 (250 g) packets of plain chocolate cookies, crushed
- 250 g butter, melted
- 2 (395 g) tin sweetened condensed milk
- 2 tablespoons butter
- 1⁄2 cup brown sugar
- 1⁄4 cup cream
- 1⁄2 cup golden syrup
- 4 -5 bananas, peeled and sliced
- 300 ml thickened cream
- 2 teaspoons icing sugar
- 1 teaspoon vanilla
- 2 teaspoons cocoa (for dusting or presentation)
directions
- Place the crushed cookies and butter in a bowl and mix well. Press into either a 25cm fluted flan tin with a removable base OR a large pie tin. Freeze base until needed. ( If you use the flan tin, remember to press the crumbs up the sides so the pie slips out easily).
- Meanwhile, make your filling. In a saucepan (medium size with a lovely heavy base) add the milk, butter, sugar, 1/4 cup of cream and the golden syrup. Stir over a Low - Medium heat for 15 minutes (could be slightly more) until the mixture has turned thick and is a glossy rich caramel colour.
- Remove from the heat and let sit for 10 minutes away from the heating element to cool down.
- Carefully pour the caramel (I use the back of a large spoon to stop the mixture from churning up the base) into the cooled cookie base. Freeze for 4 hours OR chill overnight.
- Place the sliced bananas (i cut them diagonally, but anyways will do) on top of the caramel layer (my DH likes them sliced thick so I use 5, while my friends family only uses 2 and slices them REALLY thinly).
- In a separate bowl, beat the cream with the icing sugar and vanilla. Spoon over the banana layer and dust with cocoa.
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RECIPE SUBMITTED BY
<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). My Poppy has long since passed, but I fondly remember him every time I log on. I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>