Banoffee pie

Name: Banoffee pie
Prep time: 2 h
Cook time: 3 h
Total time: 5 h
Yield: 8-10
Cuisine: British
Ingredients: 200g (7 oz) butter; 450g (1 lb) digestive biscuits; 2 tins condensed milk; 4 bananas, sliced; 600ml (2.5 cups) cream; 2 tbsp icing sugar; chocolate, to garnish

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Banoffee pie

Ingredients

200g (7 oz) butter
450g (1 lb) digestive biscuits
2 tins condensed milk
4 bananas, sliced
600ml (2.5 cups) cream
2 tbsp icing sugar
chocolate, to garnish

Directions

To make the caramel, boil the tins of condensed milk for 3 hours, then allow to cool completely. I left it overnight.
To make the base, place the digestive biscuits into a food processor and blend until they reach a sandy consistency. Next, pour in the melted butter and mix until well incorporated.
Turn out into a 26cm (10-inch) fluted tart pan and press evenly onto all sides. Use a flat-bottomed glass to get the base really flat. Place this into the fridge to chill for 1-2 hours.
Pour in the cooled caramel and spread it evenly across the base. Then, layer it with the sliced bananas.
Whip the cream with the icing sugar and then top the pie with it.
Garnish with some finely grated chocolate.
Slice and enjoy!