Cookbook:Banoffee Pie
| Banoffee Pie | |
|---|---|
 | |
| Category | Dessert recipes |
| Servings | 6–8 servings |
| Time | 2 hours |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert | UK Cuisine
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]Base
[edit | edit source]- 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
[edit | edit source]- 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
[edit | edit source]- 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.
Warnings
[edit | edit source]- 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.