serves 12
difficulty Moderate
equipment
  • saucepan
  • food processor
  • 28cm loose based tin
  • electric mixer
author Andy Bunn
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
790 g 2 can 790 g (2 can) sweetened condensed milk  
  1. place cans of the condensed milk in a large saucepan of water and bring to the boil over a medium heat.
  2. reduce heat to a simmer and cook for 2 hours adding water if necessary to ensure cans remain covered, remove cans and cool in the fridge for a couple of hours.
  3. meanwhile melt butter in a small saucepan, and then cool slightly.
  4. using a food processor crush biscuits into fine crumbs, add the butter and process briefly to combine.
  5. press crumb mixture over the base of a greased 28cm loose based tin, then refrigerate for 30 minutes to firm the base.
  6. open cooled cans of condensed milk and spoon caramel evenly over the biscuit base and refrigerate overnight until firm.
  7. to assemble pie: using electric mixer whisk cream, vanilla bean seeds and sugar to stiff peaks.
  8. cut bananas into thin slices.
  9. remove pie from the tin and loosen base and place on a plate.
  10. spoon or pipe half the whipped cream over the caramel filling, then place bananas in an overlapping circle working from the outside in.
  11. top with remaining cream and sprinkle with grated chocolate.
  12. cut into slices with a hot dry knife and serve immediately.
180 g   180 g unsalted butter (chopped)  
375 g   375 g digestive biscuits (halved)  
  60 ml 60 ml thickened cream  
  2 whole 2 whole vanilla beans (seeds scraped out)  
75 g   75 g icing sugar (sifted)  
  4 whole 4 whole bananas  
30 g   30 g dark chocolate (finely grated)