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For the base:
- 200g digestive biscuits
- 100g chocolate drops
- Pinch of salt
For the topping:
- 1 can condensed milk
- 4 bananas
- 120g egg whites
- 200g double cream
- 50g demerera sugar
How to make Abby's Banoffee Pie
A deliciously chocolately crunchy base with a smooth layer of caramel and topped with a banana mousse and caramelised banana.
Boil the can of condensed milk for 2 1/2 hours, allow to cool and then open. It will form a caramel.
In the last half hour of boiling, melt theand melt the chocolate (separately). Crush the biscuits, then mix with the melted and chocolate. Press the mixture into a 18cm baking tin or flan ring and bake in a 160°C oven for ten minutes. Allow to cool fully.
Place three spoons of caramel with two bananas into a food processor and whizz until smooth.
the cream to soft peaks and the egg whites to stiff peaks in separate bowls. Mix the smooth banana caramel paste into the cream and then fold in the egg whites.
Pour or spread the caramel onto the biscuit base then add a layer ofbananas from one of the bananas. Top with the cream,egg and banana caramel mixture and chill in the fridge.
the final banana and sprinkle each with demerera sugar. With a cooks blow torch, melt the sugar over the fruit until golden and caramelised. Carefully lift these on to the top of the pie to decorate.
Serve in fabulously largeand tuck in.
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