No Bake Banoffee Pie
SERVES 8-10
1
Firstly, make the base. In a food processor, blitz your biscuits into a crumb-like texture – not a fine dust. Alternatively, pop them in a zip-lock bag and bash them with a rolling pin.
2
Put your blitzed biscuits into a large bowl and pour in the melted butter. Mix until well combined.
3
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.
4
Next, press the base of a small jar or measuring cup over the
INGREDIENTS
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 biscuit base and against the sides to tightly compact. Ensure the sides are a consistent thickness. It should look similar to a pastry case.
5
Chill the base in the fridge for about 30 minutes while you make your caramel.
6
Grab a small saucepan and place over a low heat. Add the condensed milk, sugar and butter.
7
Gently heat until melted, then stir constantly for about 10-12 minutes until the caramel has thickened.
8
Pour the caramel into the chilled biscuit base and return to the fridge for 1-2 hours to set.
9
Once the caramel has set, slice your bananas into 5mm rounds. Place them over the caramel in one or two layers.
10
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.
11
Spoon the cream over the bananas and finish with a little grated chocolate.
12
Return the pie to the fridge until ready to serve.