Biscuit Banoffee Pie RecipeOrigin: Britain Period: Traditional |
Ingredients:
400ml condensed milk 
Biscuit Banoffee Pie Preparation:Method:Crush the biscuits or whizz in a food processor until reduced to crumbs then gently heat the butter until melted then combine with the biscuit crumbs until the mixture comes together. Pack the mixture into the base and slightly up the sides of a flan dish (about 20cm diameter). Place this in the refrigerator to set. Meanwhile place the tin of condensed milk (unopened!) in a lidded pan of boiling water and allow to boil quite briskly for 2 hours. When ready, remove the tin and allow to cool enough so that you can handle it. Open the tin very carefully (it can sometimes shoot out of the first opening you make). Spoon the caramelized toffee from the tin on top of your biscuit base then return to the refrigerator to cool. Slice the bananas and arrange on top of the toffee then whip the cream until it forms soft peaks. Place on top of the bananas and smooth out. Dust the pie with cocoa powder and chill in the fridge until needed. |
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