Banof­fee pie

Irish Daily Mail - YOU - - FOOD MARY BERRY -

Life be­fore banof­fee pie seems pre­his­toric as it is such a loved dessert! I have made it as a salted caramel banof­fee (add a tea­spoon of sea salt), though I pre­fer the clas­sic ver­sion. Full of calo­ries and no apologies!

SERVES 8-12 CHILL­ING TIME A min­i­mum of 2¼ hours COOK TIME 5 min­utes

FOR THE BASE 150g (5oz) di­ges­tive bis­cuits (about 10) 75g (3oz) but­ter

FOR THE FILL­ING (SEE TIP) 75g (3oz) but­ter 75g (3oz) light mus­co­v­ado sugar 1 x 397g tin of full-fat con­densed milk 1 tsp vanilla ex­tract

FOR THE TOP­PING 3 small just-ripe ba­nanas 300ml (10fl oz) dou­ble cream 50g (2oz) dark choco­late, bro­ken into pieces, or 1 tbsp co­coa pow­der

1 You will need a 20cm (8in) round, spring­form tin with deep sides, and a pip­ing bag (op­tional). Line the sides of the tin with strips of cling­film (us­ing a lit­tle water to help the cling­film stick) and then line the base with a disc of bak­ing pa­per.

2 First make the pie base. Place the bis­cuits in a freezer bag and finely crush with a rolling pin. Melt the but­ter in a non­stick saucepan over a low heat, add the bis­cuits and com­bine. Spoon into the base of the tin, press­ing down with the back of a spoon to level. Chill for 15 min­utes.

3 To make the fill­ing, heat the but­ter and sugar in the same pan and stir over a low heat un­til com­bined. Add the con­densed milk, bring to the boil and heat, stir­ring con­tin­u­ously, for 2-3 min­utes or un­til dark golden, tak­ing care that the mix­ture doesn’t catch on the bot­tom. Do not al­low to boil for too long or it will be­come grainy. Add the vanilla ex­tract and pour into the tin. Chill in the fridge for a min­i­mum of 1 hour or up to 24 hours.

4 Peel and slice the ba­nanas and ar­range in neat rounds on top of the caramel. Whip the cream to soft peaks and spoon or pipe it over the ba­nanas, then level the top be­fore chill­ing in the fridge for an hour.

5 Mean­while, melt the choco­late in a bowl set over pan of gen­tly sim­mer­ing water. Re­move from the heat and al­low to cool.

6 Re­move the edges of the tin from the banof­fee pie, peel off the cling­film and trans­fer to a serv­ing plate, slip­ping the bak­ing pa­per from un­der­neath. Zigzag the melted choco­late over the top (if us­ing), mak­ing sure it’s cool or it will melt the cream, or dust with co­coa pow­der.

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