The ToSh NoSh Food Blog – The Best Banoffee Pie
Banoffee Pie from ToSh NoSh
- 2 cans (14oz) of condensed milk
- 3/4 pack of digestive biscuits
- 8oz Butter (melted)
- 1 carton of heavy whipping cream
- 3 bananas (sliced)
- Chocolate for grating
Remove the labels from the cans, fill a large pan with enough water to cover the cans, do not open.
Leave them to simmer for three hours making sure that the water level is to the top of the cans. Top up if necessary, remove from the water and let the cans sit until they reach room temperature (this is something that could be left overnight).
Crush the digestive biscuits or blend until fine crumbs, add the melted butter and mix well, lightly grease the tin and place the biscuit mix in a spring form baking tin or flan dish. Press biscuits down until firm and chill in the fridge for 30 mins.
The condensed milk will now be a thick toffee like consistency, Spoon the toffee over chilled biscuit base, with the back of your spoon spread to make a smooth layer.
Whisk the cream until stiff peaks appear, place the sliced bananas all over the toffee layer and then add the final layer of whipped cream and grate chocolate for decoration.
Tip ; When making the Banoffee Pie it is probably better to assemble the cake the same day it will be consumed, the toffee and the biscuit base can be prepared in advance.
Enjoy this incredibly sinful, sumptuous dessert with afternoon tea or after dinner with wine, it is so very simple to make and so very impressive for any occasion with family or friends. And of course this also counts as your one a day source of fruit!!!
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