Banoffee Pie

Loosely based on Mary Berry’s Banoffee Pie from Classic Mary Berry this is a easy dessert that doesn’t fail to impress. Just watch out for the toffee sauce.

Ingredients

Banoffee Pie Base

110g digestive biscuits
50g unsalted butter

Banoffee Pie Filling

60g unsalted butter
60g dark brown sugar
397g tin of condensed milk
2 medium just ripe bananas

Banoffee Pie Topping

300ml double cream
30g dark chocolate broken into pieces

Method

Base

Melt the butter in a microwave safe bowl, I use the microwave for about 70 seconds at full power.
Place the digestive biscuits into a strong food bag, seal, and bash them to a fine crumb. I find rolling them with a rolling pin works very effectively.
Mix the digestive crumbs into the melted butter and stir until they are all coated.
Poor the crumb and spread evenly into a 20-23cm loose bottom circular baking tin that has been lined on the base, and push down firmly with a spoon or palm of your hand.
The best tins are a spring form one as it helps get it out the tin more easily but it is possible if you are gentle to do without.
Place the tin into the fridge for about 30mins to set.

Filling

Heat the butter and sugar in a saucepan over a low to medium heat until it has all melted and combined. Poor in the condensed milk and stirring continuously bring to the boil and simmer for 2-3 minutes . Do not allow to boil for too long or stop stirring or it will begin to catch or become grainy.
Pour onto of the biscuit base and spread out evenly. Allow to cool for 30minutes before moving to the fridge for at least an hour but can be up to 24 hours.

Peel and slice the bananas and arrange a layer on top of the toffee sauce, obviously use the number of bananas required to cover the entire layer. If there area few bits left over you can either eat them or put a few bits on top (as you’ll hide it with the cream). If you want to make sure the banoffee pie lasts until the next day in the fridge, you need to leave a small space between the edge of the tin and where you start the banana so that you can ensure the banana is fully encased in the cream.

Topping

Whip the cream to soft peaks and spoon over and then level it with a spatula.

Melt the chocolate in a bow set over gently simmering water. Remove from the heat and allow to cool and then zig zag the melted chocolate over the cream. You do not want it too warm or it will begin to melt the cream.

Gently remove the tin and remove the baking paper.