Banoffee Pie
Photo: Glen MacLarty from Sydney, Australia., CC BY 2.0
Banoffee pie is a crunchy ginger biscuit base topped with sliced banana, thick toffee and whipped cream. This version makes its caramel in a single pan from butter, sugar and condensed milk, boiled for five minutes of steady stirring, so there is no tin boiling or waiting. Gingernut biscuits give the base a sharper edge than digestives, which helps against the sweetness above. It needs only an hour in the fridge to set.
Instructions
Put the biscuits in a freezer bag and crush them to fine crumbs with the end of a rolling pin. The bag keeps the crumbs from scattering across the worktop.
Melt two-fifths of the butter, about 4 oz, in a large saucepan. Take the pan off the heat and stir in the biscuit crumbs until they are evenly coated.
Press the mixture firmly into the bottom of an 8-inch (20 cm) loose-bottomed pie tin. Put it in the fridge to chill while you make the caramel.
Put the remaining butter and the sugar in a medium saucepan, preferably non-stick. Melt them over a medium heat, stirring, until the butter has melted and the sugar is just beginning to dissolve.
Stir in the condensed milk and bring to the boil. Keep stirring constantly for 5 minutes, until the mixture has become a thick caramel.
Slice the bananas and arrange them over the chilled biscuit base. Pour the hot caramel over the top.
Chill the pie for at least an hour, until the caramel has firmed up.
Just before serving, whip the cream and spoon it over the caramel. If you like, finish with grated chocolate or a few Cape gooseberries.
Make it personal.
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