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Banoffee Pie
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups6–8 servings speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587318
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 9 oz (250 g / 16 ea.) gingernut (or digestive) biscuits
- 10 oz (275 g / 2¼ sticks) butter
- 1 tin (400 g / 14 oz) sweetened condensed milk
- 6 oz (175 g / ¾ cup) caster sugar
- ¼ pint (150 ml / ⅔ cup) double cream
- 2 bananas
Directions
Base
- Crush the biscuits into crumbs with the end of a rolling pin. This is best done inside a freezer bag to avoid spillage and loss.
- Melt two-fifths of the butter (about 4 oz) in a large saucepan. Once melted, take off the heat and mix in the biscuit crumbs.
- Press into the bottom of an 8-inch (20 cm) loose-bottomed pie tin, and transfer to the fridge to chill.
Filling
- Place the remaining butter with the sugar into a medium-sized saucepan (ideally non-stick if you don't like dish washing). Melt over a medium heat, stirring until the butter has melted and the sugar is just starting to melt.
- Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel.
Assembly
- Slice the bananas, arrange over the crumb base, and pour the caramel over the top.
- Chill for at least an hour so the caramel firms up.
- Prior to serving, whip the cream, and spoon over the top. Optionally, garnish with some grated chocolate or Cape gooseberries.
Notes
If there are children present, it is practically impossible to keep them from licking the contents of the condensed milk tin! Be careful of the edges.