Thursday, 26 March 2015
Recipe: Mouth-watering banoffee pie
Filled with buttery caramel and lemon-soaked bananas, and topped with chocolate curls and cream, this is a delicious pie.
✦ Blitz the digestive biscuits to fine crumbs in a food processor. Add the melted butter and stir well. Press the crumbs into the sides and base of the cake pan.
✦ If you like, press a pattern of indents into the edge using your thumb.
✦ Heat the muscovado and caster sugars in a saucepan with the butter, until the sugars and butter have melted. Add the condensed milk and salt, and stir over
✦ Peel the bananas, cut into slices, and coat with the lemon juice to prevent them browning. Place the bananas on top of the caramel. Whip the cream to soft peaks.
✦ Spoon the cream over the bananas and caramel, making sure that all the bananas are covered. Using a swivel peeler, make chocolate curls and sprinkle over the top of the pie. This pie will keep for up to 2 days if stored in the refrigerator.
For the pie crust:
300g digestive biscuits
150g butter, melted
For the caramel:
90g muscovado sugar
30g caster sugar
100g butter minus
1 tbsp butter
400g condensed milk
Pinch of salt
Juice of 1 lemon
400ml double cream
50g plain chocolate
25cm springform cake pan, greased and lined
Recipe courtesy of: Sweetie Pie by Hannah Miles