Banoffe Pie, Just Banoffe Pie old
A nice handed down recipe from the ages, but that centre... Oooohhhh that centre....
- 150g / 6oz digestive biscuits
- 75g / 3oz butter
- 25g / 1oz demerara sugar
- 397g / 14oz tin of condensed milk
- 2 or 3 bananas
- 300ml / 1/2pt double/whipping cream
- grated chocolate / a flake
Level of difficulty Easy
Preparation time 30mins
Cost Average budget
What?!? No preheating?!? That makes this whole recipe very appeeling...
However! - find an 20cm / 8" pie disk and line with tin foil.
Boil the condensed milk >>in the tin<< in a saucepan of water for about two hours, checking occasionally to ensure the tin is still covered.
While the milk is boiling, place the biscuits into a sandwich bag, wrap with a tea towel and whack with a rolling pin while venting all of the seethed rage!!!
Calmly melt the butter and sugar together in a saucepan. Add the biscuit crumbs.
Spread the crumbs over the foil and press down firmly. Leave in the fridge for a couple of hours to set.
Once the milk has boiled and cooled, and the base - base - base, the buttery biscuit base has set, spread the milk (or now hopefully more toffee-like) over the base.
Place the sliced bananas of top (in layers if you choose) and dollop on the whipped cream.
Sprinkle over the grated chocolate or crunched flake.
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