Banoffee Pie

Makes 25 cm/10 inch Pie

Ingredients

• For Dulce de Leche

  • 397 gr sweetened condensed milk

• For the crust

  • 200 gr Digestive Biscuits or Graham Crackers, crushed finely

  • 113 gr unsalted butter, melted

  • Pinch of salt

• For the filling

  • 3 medium-sized or 2 large bananas, thinly sliced

  • 350 ml heavy cream, cold

  • Dark chocolate, shaved

• Equipment

  • 25 cm/10 inch tart pan with a removable base

Instructions

1. For Dulce de Leche, peel the label of the can, and place the can in a deep pan. Fill the pan with water until there is 5 cm/2 inches of water above the can. Bring the water to boil, and simmer for 4 hours over low heat. Make sure to top the water with more boiling water so that there is always water above the can. Remove the can from the pan and let it cool completely. You can do this the day before.

2. For the crust, in a large bowl mix crushed biscuits, melted butter, and a pinch of salt until it resembles wet sand. Spread the mixture evenly and tightly over the bottom and sides of the tart pan. Transfer to the fridge to set for 2 hours.

3. Spread the cooled Dulce de Leche over the crust. Transfer to the fridge to cool for 30 minutes.

4. Meanwhile, in a large bowl whip the cream to soft peaks.

5. Place sliced bananas over Dulce de Leche. Top the bananas with whipped cream, and shaved dark chocolate. Enjoy!