Banofee Pie

Banofee Pie

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INGREDIENTS:

For the toffee sauce

1 (405g) tin of condensed milk

Base

350g of digestives or biscuits of your choice

150g of butter, melted

1 (284ml) pot of double cream

3 bananas, sliced

Instant coffee (optional)

INSTRUCTIONS:

• To make the toffee sauce, remove the label of the condensed milk and immerse it in boiling water. Boil the tin for 2 - 3 hours. The longer you boil it, the darker and thicker the toffee will be. Make sure that the tin is FULLY immersed in water, otherwise, the tin will explode.
• For the base, crush the digestives and mix it with melted butter. Using a pestle or fork, press the digestives onto the pan. Make sure that there are no holes. Chill. Meanwhile, whip the cream until it's stiff.
• There are three ways to arrange:
• Simple: Mix toffee and banana then pour onto the base. Sprinkle instant coffee then spread cream on top.
• Layer - spread cream onto the base, sprinkle a little bit of instant coffee then arrange the sliced banana, spread toffee then repeat.
• Layer 2 - spread cream onto the base, arrange the sliced banana then add another layer of cream. Sprinkle some coffee powder and drizzle it with toffee.

Tip:

I suggest using a spring form or loose bottomed cake tin. If not, line your tin with either a cling film or parchment paper so it will be easier to lift the whole pie out without breaking it.

Source: allrecipes.co.uk

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