serves 12
difficulty Moderate
  • saucepan
  • 28cm loose based tin
  • food processor
author Jennifer Lam
write-up Write Up
forked from Banoffee Pie
  1 can 1 can sweetened condensed milk (395g)  
  1. place can 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 (or microwave), 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. spoon caramel evenly over the biscuit base and refrigerate overnight until firm.
  7. to assemble pie: remove pie from the tin and loosen base and place on a plate.
  8. spray whipped cream over the caramel filling, then place cut bananas in an overlapping circle working from the outside in.
  9. top with more whipped cream and sprinkle with grated chocolate. 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)  
  4 whole 4 whole bananas  
30 g   30 g dark chocolate (finely grated)  
  1 can 1 can light whipped cream