Embark on a culinary journey with the classic English Banoffee Pie, a treasure originating from a quaint East Sussex village. Dive into the art of crafting the perfect caramel—luscious, creamy, and expertly thickened around banana slices, courtesy of condensed milk. The foundation is a harmonious blend of just two ingredients—your favorite biscuits or cookies and melted butter.
Believe it or not, the remarkable outcome is achieved with surprising ease. No baking is required; just allow ample time for chilling and setting (at least two hours, more for those who plan ahead).
This Thanksgiving, share the joy by treating your loved ones to the allure of Banoffee Pie. Picture a classic biscuit base, an indulgent cascade of oozy caramel, ripe bananas, velvety cream, and a touch of chocolate. Who could resist such a delectable dessert?”
Ingredients
- 250g (9oz) digestive biscuits or Graham crackers
- 100g (4oz) butter, melted
- 75g (3oz) Caster sugar
- 397g can caramel or 400g dulce de leche
- 3 small bananas, sliced
- 300ml / 1.5 cups double cream
- 1 square dark chocolate (optional) or your favorite chocolate grated on top!
Directions
- Crush the biscuits/crackers, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose-bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.
- Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
- Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.
Happy Thanksgiving from the AMI team!
