Banoffee Pie

34

Ingredients

  • 1 (410g) tin sweetened condensed milk
  • 450g crushed digestive biscuits, about 11 biscuits
  • 110g butter, melted
  • 2 large ripe bananas
  • 450ml double cream
  • 1/8 tsp ground cinnamon
  • 60g dark chocolate, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated

Use imperial measurements

Method

How to make Banoffee Pie

1. Pour the tin of condensed milk in a medium saucepan and cook over low heat for about 45 minutes stirring frequently. Be careful not to burn as it sticks to the bottom of the pan.

2. Add the crushed biscuits to a food processor. Pour in the melted butter and pulse until it sticks together and the digestive biscuits get pulverised. Pour the digestive biscuit mixture into a 23cm spring form pan and press with your hands or a measuring Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup to evenly distribute on the bottom of the pan.

3. Chill to set for about 15 minutes in the refrigerator.

4. Pour the dulce de leche over the digestive biscuit base. Spread evenly. Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please Slice the peeled bananas and arrange over the top covering the entire surface. Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please Whip the cream until firm and spread over the top. Sprinkle top with cinnamon and Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated chocolate. Serve.