Banoffee Pie

For the biscuit layer:
Grease a 23cm loose bottomed pie tin with butter. Place the biscuits in your food processor and blitz until they resemble fine crumbs. Alternatively you can place them in a large Ziploc bag and then smash them with a rolling pin. A good stress buster!

Place the butter in a small saucepan and place on a low heat until all the butter has melted, then pour the biscuit crumbs into the melted butter. Stir until everything is well coated. Tip the biscuit into your pie tin and push the biscuit all around the pie tin with a wooden spoon or your hands. I find hands better as you can get into every nook and cranny. Make sure you have a smooth, level finish. Place in the fridge whilst you make the caramel.

For the caramel layer:
Place the butter and sugar in a small saucepan over a medium heat. Once everything is melted, add in the condensed milk. Stir continuously and bring to the boil. Then turn the heat down and simmer for 2-3 minutes. The caramel will thicken and become a pale brown colour. Take the biscuit base out of the fridge and then pour the caramel over the top. Smooth over and make sure the layer is level and covers the base.

Leave to cool for about 30 minutes on the side and then place it in the fridge for a further 30 minutes until the caramel is set.

For the topping:
Slice the bananas thinly and at an angle for decoration’s sake. Place 2 layers of banana all over the caramel layer. Reserve 8 slices of banana for garnish (optional).

Place the double cream in a bowl and whisk until it holds soft peaks. Cover the pie with cream, using a spatula to smooth it over. To make it as smooth as possible, I dip my spatula in warm water and then glide it over the cream. Not sure it’ll ever be 100% perfectly smooth, but you really notice a difference in smoothness!

Now to finish it off. I placed 8 slices of banana around the edge and then grated some dark chocolate over the entire pie. You can either serve immediately or place back in the fridge. Take out of fridge about an hour before serving, otherwise the caramel will be too hard!

Will keep in the fridge well-wrapped for 2 days. The bananas will brown, but they’ll still taste fine.

Recipe from Step-By-Step Baking.