Banoffee Pie on Biscuit Crust (Updated 18 September)
Bananas are quite inexpensive these days and I have been craving for a Banoffee Pie for a long time so even before I made my banana cake, I have made a Banoffee Pie and boy, I really love this simple dessert. If you love pies, and you love caramel, this one is for you.
What you need:
For the pie base, you can either use a cooked shortcrust pastry (I have made a separate recipe for Banoffee on Shortcrust Pastry 18 Sept), or a biscuit based one like I did:
125 grams butter, melted and cooled
250 grams biscuits (I used Arnotts Milk Coffee Biscuits, but you can use any digestive biscuits)
For the filling and topping:
100 grams butter
100 grams brown sugar
1 can of condensed milk
bananas (depending on the size, you would need enough for them to be sliced to cover the size of your pie tin)
300 mls thickened cream, whipped
grated chocolate for decoration (optional)
What you need to do:
- Spray your pie tin with a bit of oil and set aside.
- Turn your biscuits into crumbs. You can do this by using your food processor. To this pour the melted butter and continue mixing together (either with your food processor still, or with a wooden spoon). You want the butter to mix with the crumbs. Pour everything onto your pie tin and using the back of a spoon (or your fingertips), press onto the bottom and sides of the tin. Put in the freezer while you make your filling.
- Cook your butter and brown sugar In a pan (non-stick preferred), stirring until the sugar is dissolved. Add the condensed milk and continue stirring until the mixture thickens (about 2 minutes).
- Spread the caramel on your prepared pie base, cool down and keep in the fridge until about ready to serve.
- Cover the caramel with sliced bananas, then cover the bananas with whipped cream and decorate with grated chocolate (or more bananas, if you prefer).
- Serve and enjoy.
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