Decadent Banoffee Pie

• Time 112 minutes

• Serves 10

Ingredients

• For the base:

• 100g (3½oz) butter, melted
• 250g (9oz) digestive biscuits or plain sweet
• For the caramel:
• 100g (3½oz) butter
• 100g (3½oz) dark brown soft sugar
• 397g can Condensed Milk
• Topping:
• 4 small bananas
• 284ml carton double cream, lightly whipped
• cocoa powder, for dusting
• You will also need:
• 20cm (8”) loose-bottomed cake tin, greased and based lined

How to make it

• To make the base, process the biscuits until like fine crumbs then tip into a bowl. Stir in the
melted butter. Press the mixture into the base and 4cm (1½in) up the sides of the tin. Chill
the base while you make the filling.
• To make the filling: place the butter and sugar into a non-stick saucepan over a low heat,
stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring
gently to the boil, stirring continuously to make the caramel. As soon as it thickens, remove
from the heat. Spread the filling over the biscuit base, cool, and then leave to chill for about
1 hour, until firm.
• To serve, remove the pie from the tin and place on a serving plate. Slice the bananas; fold
half of them into the softly whipped cream and spoon over the toffee base. Decorate with the
remaining bananas and dust liberally with the cocoa.