Banoffee pie.
- Preparation and cooking time
- Prep:
- Cook:
- 2 hours Cooling.
- More effort
- Makes Makes 4 big slices
Ingredients
Filling.
- 3x400g cans of sweetened condensed milk
- 4 ripe bananas
- juice of half a lemon
- 1 tsp of vanilla extract
- 75g of plain chocolate,grated
- 475ml double cream,whipped
Biscuit base.
- 3x400g cans of sweetened condensed milk
- 4 ripe bananas
- juice of half a lemon
- 1 tsp of vanilla extract
- 75g of plain chocolate,grated
- 475ml double cream,whipped
- 85g butter melted,plus extra for greasing
- 150g digestive biscuits,crushed into crumbs
Method
- STEP 1Place the unopened cans of milk into a large pans (do not open the cans and get the milk out) and add enough water to cover them. Bring to a boil, then reduce the heat and simmer for 2 hours, topping up the water level to keep the cans covered. Carefully lift out the hot cans from the pan and cool.
- STEP 2Place the butter in a bowl and add the crushed biscuits. Mix together well, then press the mixture evenly into the base and side of a greased 23cm/9 inch tart tin. Bake in a preheated oven,180 C/ 350 F /Gas mark 4,for 10-12 minutes, then remove from the oven and leave to cool.
- STEP 3Peel and slice the bananas and place in a bowl. Squeeze the lemon juice over it ,add the vanilla extract and mix together. Spread the banana mixture over the biscuit base in the tin, then spoon over the contents of the cooled cans of condensed milk.
- STEP 4Sprinkle over 50g of the chocolate, then top with a layer of mixed cream. Sprinkle over the remaining grated chocolate and serve the pie at room temperature. Enjoy!
