Banoffee pie (V)
A banoffee pie is definitely a classic dessert you need to try. Simple to make and easy to devour!
SERVES: 8 TIME: 4 HOURS 30 MINS
- 90g Co-op butter
- 250g Co-op Digestive biscuits
For Caramel Filling:
- 150g Soft brown sugar
- 150g Co-op Butter
- 1 397g Can of condensed milk
- 150mls Co-op double cream
- 100g Co-op Dark chocolate
- 2 Bananas
- 1 Tablespoon lemon juice
- 23 cm Loose bottom tart tin with base lined with a circle of baking parchment
- Melt the butter in a medium sized pan.
- Crush the biscuits by placing in a food bag and crush with a rolling pin or use a food processor.
- Add the biscuit crumbs to the melted butter and mix until well combined.
- Pour into the centre of a 23cm lined, loose-bottomed tart tin. Press the mixture firmly over the base and up the side of the tin.
- Chill for 30 minutes.
- Heat the brown sugar and butter in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won't mix, but keep stirring, as the sugar melts it will come together.
- Stir in the condensed milk and bring up to the boil, then take off the heat.
- Take the biscuit base out of the fridge and pour in the caramel. Place in the fridge for 4 hours.
- Make the chocolate curls by melting the chocolate and pouring onto a flat, dry surface. Leave to set but not too hard. Holding a knife at 45 degree angle away from you, scrape the chocolate curls.
- Slice the bananas and toss in the lemon juice. Place the slices around the edge of the caramel.
- Lightly whip the double cream and spoon on to the pie.
- Place the chocolate curls on the top.