Banoffee Pie

Cooking time: 2hrs

SERVES: 8

Ingredients

For the crust:

- 300g digestive biscuits.

- 150g unsalted butter, melted

For the caramel:

- 397g can of sweetened condensed milk

- 100g unsalted butter

- 100g dark brown sugar

For the topping:

- 3-4 ripe bananas, sliced

- 300ml whipping cream

- 30g icing sugar

- 1 splash vanilla extract

-1 crushed Flake.

Method

-Crush the digestive biscuits Using a food processor or by placing them in a plastic bag and rolling them with a rolling pin until you have fine crumbs. Transfer the crumbs to a mixing bowl.

-Add the melted butter to the crumbs and mix until well combined. Press the mixture into the bottom and up the sides of a 23cm round pie or tart dish. Refrigerate the crust for at least 30 minutes to set.

-To prepare the caramel, melt the butter in a saucepan over medium heat. Add the dark brown sugar and stir until dissolved. Carefully add the sweetened condensed milk, stirring continuously to prevent burning. Cook the mixture for 5-7 minutes, or until it thickens and turns a caramel color. Remove from heat and let it cool slightly.

-Pour the caramel over the prepared crust, spreading it evenly. Place the pie back in the refrigerator for 1-2 hours, or until the caramel has set.

-Once the caramel has set, arrange the sliced bananas on top.

-In a mixing bowl, whip cream, icing sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the bananas, covering them completely.

-Garnish the Banoffee pie with the crushed Flake.

-Refrigerate the pie for at least 1 hour before serving to allow the flavors to meld together. Enjoy your delicious Banoffee pie!