Banoffee pie is an English dessert pie made from bananas, cream and toffee, combined on a buttery biscuit base! YIELD: 6-7 servings
TOTAL TIME: 1 hour
For the biscuit base:
1 cup coarsely crushed graham crackers or digestive biscuits
1/2 cup melted butter
For The Toffee
1 tin (400 gms) condensed milk
1/2 cup sliced bananas
1 cup whipped cream
2 tbsp chocolate shavings
Lightly grease a 9 inch pie pan or spring form cake tin. In a mixing bowl add the crushed biscuits (crush either in a food processor or in a sealed sandwich bag by bashing with a rolling pin. I used the latter) and melted butter and stir well till the crumbs are all coated.
Pour the crumbs on the greased pan and press down forming an even layer using the back of a spoon. Refrigerate for two hours.
To make the toffee, place the condensed milk tin in water in a deep pan and cook on high flame for 1 hour. Keep aside to cool slightly.
Once cooled open the tin and pour the toffee into a bowl and mix well. Keep aside.
Pour the toffee over the cookie crust and the sliced bananas over it. Top with whipped cream and chocolate shavings refrigerate overnight till set.
Demould the pie and serve chilled!