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Banoffi Pie<

Banoffi Pie

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No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Crumb the biscuits in a food processor or place between 2 sheets of greaseproof and crush with a rolling pin, Melt the butter in a pan and stir in the crumbs.

Press the mixture evenly over the base and sides of a deep 20cm round flan tin. Chill until firm.

Make the filling. Place the butter and sugar in a pan. Heat gently, stirring until the butter has melted. Stir in the condensed milk and bring to the boil. Lower the heat and simmer for 5 minutes, stirring occasionally, until the mixture becomes a caramel colour. Pour into the crumb base, cool then chill until set.
Slice bananas and toss them in the lemon juice. Reserve one-quarter of the bananas for decoration and spread the rest over the filling. Whip the cream and spread over the top. Decorate with the reserved bananas and sprinkle with chocolate.

Crumb Base
250g Digestive Biscuits
125g Butter

175g Butter
175g Caster Sugar
1 x 425g Condensed Milk
2 Bananas
1 Tablesp lemon Juice
150ml Whipping Cream
25g Dark Chocolate, grated
20 cm round Deep Flan Tin