This is my best Banofee pie cake recipe ... and one of our classic heritage collection. Enjoy it
preparation 10 min
cook 10 min
Easy
Serves 12
Ingredients
- 100g butter melted
- 225g digestive biscuits, crushed
- 75g butter
- 75g brown soft sugar
- 379 condensed milk
- 2 banana
- 150ml whipping cream, whipped to soft
- cocoa powder to dust
- 20cm loose-bottomed cake tin As shown in picture down
Method
- Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base and sides of the tin. Chill for 10 minutes.
- Make sure it's well chilled before you go to the next step
-
Place 75g butter and sugar into a heavy based, non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for 1 hour.
- If your caramel's too runny, you probably didn't get it hot enough. The mixture needs to boil for 1 minute until it starts to thicken, but no more
- Carefully remove the pie from the tin and place on a serving plate. Slice the bananas and place on top of the caramel, top with the softly whipped cream. For the perfect finishing touch, dust with cocoa
- Chill until serve
