Classic Banoffee Pie

For this weekend’s lunch party, at
the request of my cousin A, I attempted one of the richest dessert I have ever
tried – the Classic Banoffee Pie. This English dessert combines toffee,
bananas and cream on a biscuit base. Hence the name: Banana + Toffee =
Banoffee! Be warned that it’s quite sweet and heavy, but tastes absolutely divine!
And after all, you’ll only be making it once in a while, so it couldn’t hurt.

This pie is ridiculously easy to
make, though the end result makes you think that it would be a complicated
recipe. So give it a shot some time and impress your guests!
This recipe serves 10-12 people (depending on portion size).
You’ll need:
For the Base
  • 100g Butter, melted
  • 250g Digestive Biscuits, crumbled

For the Caramel

  • 100g Butter
  • 100g Demerara sugar
  • One 400g of Condensed Milk

For the Topping

  • 3 Bananas
  • 200ml Whipping Cream
  • Grated Chocolate

How to:

  • Grease a 20 or 22cm springform cake tin. Mix
    the butter and biscuit crumbs and press into the tin to make the pie shell.
    Chill for 10 minutes.
  • To make the toffee, melt the
    butter and sugar in a non-stick pan, over low heat and stir continuously. Once
    the sugar is dissolved, add the condensed milk and mix well. Bring to a rapid
    boil, stirring all the time, till you get a thick golden caramel.
  • Spread it over the base and allow
    to cool. Chill for 1 hour or till serving.
  • Remove the pie from the tin and
    transfer to a serving plate.
  • Softly whip the cream and add
    sliced bananas.
  • Spoon over the pie and decorate
    with grated chocolate.
Keep chilled. Remove it from the
refrigerator 15 minutes before serving. Cut into wedges and serve it as a sweet
end to your meal!

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