No Bake Banoffee Pie
For the biscuit base
350g gluten-free digestive biscuits
165g butter, melted
For the caramel
400g (sweetened) condensed milk
90g light brown sugar
90g butter
For the topping
3-4 very ripe bananas
300ml double cream
3 tbsp icing sugar
A little milk chocolate, grated, to finish
● Firstly, make the base. In a food processor, blitz your biscuits into a crumb-like texture – not into a fine dust. If you don’t have a food processor, pop the biscuits in a zip-lock bag and bash them with a rolling pin.
● Put your blitzed biscuits into a large bowl and pour in the melted butter. Mix until well combined.
● Spoon your mixture into a loose-bottomed
23cm fluted tart tin. Press the mixture into the base and up the sides of the tin using the back of a spoon.
● Next, press the base of a small jar or measuring cup over the biscuit base and against the sides to tightly compact. Ensure the sides are a consistent thickness. It should look similar to a pastry case.
● Chill the base in the fridge for about 30 minutes while you make your caramel.
● Grab a small saucepan and place over a low heat. Add the condensed milk, sugar and butter.
● Gently heat until melted, then stir constantly for about
10-12 minutes until the caramel has thickened.
● Pour the caramel into the chilled biscuit base and return to the fridge for 1-2 hours to set.
● Once the caramel has set, slice your bananas into 5mm rounds. Place them over the caramel in 1 or 2 layers.
● In a mixing bowl, either by hand or using a stand mixer or electric hand whisk, whip the cream and icing sugar until it forms soft peaks.
● Spoon the cream over the bananas and finish with a little grated chocolate.
● Return the pie to the fridge until ready to serve.
SERVES 8-10