ingredients (10 ):
Pie:
200g digestive crackers
100g butter
125g light brown sugar
125 g butter
1 can condensed milk
Pinch of sea salt
4 bananas
150ml whipping cream
1 tbsp icing sugar
50g dark chocolate, to decorate
How to:
Lightly grease a 23cm tart or pie tin, and line the base with a circle of parchment paper.
In a food processor blitz the digestive crackers to a fine crumb. In a small saucepan gently melt the butter. (TIP: gently melt the butter, being careful not to brown it). Pour the melted butter into the processor and blitz again until well mixed.
Tip the biscuit mix into the tart tin and press it down into the base and sides. Using the base of a glass or mug is a good way of ensuring the biscuits are well compacted. Place it in the fridge to set.
Caramel:
Place the butter and sugar into a pan and gently melt together, keep mixing until the sugar has melted and they are combined. Then add the condensed milk and bring up to the boil allowing it to bubble and thicken.
Remove from the heat and stir in the sea salt.
Take the set biscuit base from the fridge and pour over the caramel, transfer this back into the fridge and allow it again to set and cool completely.
Once cool, remove from the fridge and slice the bananas. Arrange the slices on top of the caramel.
In a bowl whisk together the whipping cream and icing sugar until it reaches medium peaks. Spoon this on top of the bananas and create peaks using the back of the spoon. Grate over the dark chocolate and the banoffee pie is ready to serve.