Amber has left for 2nd year in the big P-A-R-!-$, and before she left she asked for banoffee pie. Our friend Cheyanna normally adopts the Banoffee patrol, but she could not this time round so for the 2.5th time, I made the pie. It was not challenging, but definitely time consuming, but it was worth it. My beloved food processor proved useful again, I love you food processor.
Originally I wasn’t going to put this on, but Amber was like “you should put it on”, and I was like “but it’s not that thrifty!”, but Amber was like “so what!”. So apologies if this isn’t that useful, or it’s a bit costly. But hey, who doesn’t like banoffee pie? (apart from my mum).
-2 x 397g tin of condensed milk.
–200g of digestive biscuits
–400ml double cream
–Decoration-Milk chocolate digestives and/or cocoa powder
For the caramel.
-Put your sealed cans of condensed milk in sideways in a pan of water and bring to the boil. Then boil for 2.5-3 hours. Make sure the cans are completely covered in water at all times.
-Once they’re done, leave the tins until cool to touch. Then open on side of the tin and turn upside down over a bowl, then open the other side of the tin and push the caramel out. Do this with both tins.
-There are other ways to make caramel using condensed milk, brown sugar and butter, which takes about 15 minutes. But you can research that yourself.
-Spread your caramel onto your…
– Preheat your oven to gas mark 4/170 c/350 f.
-In a food processor process your biscuits until they resemble crumbs. Or in a plastic sealed bag bash the biscuits with a rolling pin until completely destroyed.
-Melt your butter, and mix with the biscuit crumbs until all is well combined.
-Press mixture into some sort of pie dish or tin, it doesn’t really matter, but just make sure it is firmly pushed into the surface. Place in the oven for 10-15 minutes, or until the base looks slightly browner. Take out and leave to cool.
-Once your caramel has slightly cooled, spread onto the base with caution, being careful not pick up the crumbs…and ruin the pie :).
-Put into the fridge for 2-3 hours. It is ‘ready’ when the caramel feels firm when you touch it.
-Take your biscuit and caramel base out of the fridge.
-Chop up the bananas into slices, and place evenly on the caramel base.
-Whip your cream until it is….whipped? And spread on top of the bananas. Sprinkle with crushed chocolate digestives or a few teaspoons of cocoa powder and serve.