Banoffee Pie – Willey’s Weekly Bake 212

This was an anniversary special for Jake and I. We both love it and I don’t think I have actually made it since I have been with Jake which is 6 whole years, I have made many Banoffee flavoured bakes but never the real deal! And let me tell you it did not disappoint!

Ingredients for biscuit base

  • 150g Digestive Biscuits
  • 75g Butter

Ingredients for caramel + Topping

  • 300ml Double Cream
  • Drop of vanilla bean paste
  • 1 Can of condensed milk
  • 75g Butter
  • 75g Dark Soft Brown sugar
  • 20g Dark chocolate
  • 2 Bananas

Method:

  1. Melt the butter in the microwave or in a small sauce pan. Crush up the digestive biscuits and mix together with the butter.
  2. Press the biscuits mixture into the base of your tin a 20cm Spring Preform works best but I only had a tin that releases from the bottom.
  3. Level using a spatula and place in the fridge to set for at least 2 hours.
  4. Make the caramel by heating the condensed milk, butter and sugar in a medium sized saucepan on a low heat.
  5. Stir the caramel consistently to prevent it from sticking to the bottom. Once the butter and sugar have melted turn up to a medium heat until the mixture starts to thicken – do not let it boil.
  6. Once the caramel is thick and coats the back of a spoon. Pour into biscuit base and leave to set in the fridge for at least 1 hour (You may not need all of the caramel for your pie – I used about 3/4, and kept the rest aside).
  7. Once the caramel is set, slice the bananas thinly and place on top of the caramel.
  8. Whisk the cream until its just about set then spoon onto the pie and smooth over.
  9. Grate or drizzle the dark chocolate on top to finish the look.

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