Name: Banoffee Pie
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 9 oz gingernut (or digestive) biscuits; 10 oz butter; 1 each sweetened condensed milk (tin); 6 oz caster sugar; 150 ml double cream; 2 each bananas

Dessert

8 servings

738 cal/serving

Instructions

Step 1

Crush the biscuits into crumbs using the end of a rolling pin (use a freezer bag to avoid spillage).

Gingernut (or digestive) biscuits

Step 2

Melt about 4 oz (two-fifths) of the butter in a large saucepan.

Butter

Step 3

Mix the melted butter into the biscuit crumbs.

Gingernut (or digestive) biscuitsButter

Step 4

Press the crumb mixture into the bottom of an 8-inch loose-bottomed pie tin and chill in the fridge.

Gingernut (or digestive) biscuitsButter

Step 5

Place the remaining butter and the sugar in a saucepan and melt over medium heat, stirring until the sugar begins to melt.

ButterCaster sugar

Step 6

Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make caramel.

Sweetened condensed milk (tin)Caster sugarButter

Step 7

Slice the bananas and arrange them over the chilled crumb base.

BananasGingernut (or digestive) biscuits

Step 8

Pour the prepared caramel over the bananas.

Sweetened condensed milk (tin)

Step 9

Chill for at least an hour so the caramel firms up.

Step 10

Whip the double cream and spoon it over the top prior to serving.

Double cream

Step 11

Optionally garnish with grated chocolate or cape gooseberries.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.