Thursday, 14 January 2010

Banoffee Pie



Banoffee Pie 


1 (405g) can condensed milk 

350g digestives biscuits 
150g butter, melted 
1/2 liter double cream 
3 bananas, sliced 


To make the toffee sauce, remove the label of the condensed milk and immerse it in boiling water. Boil the tin for 2 - 3 hours. The longer you boil it, the darker and thicker the toffee will be. Make sure that the tin is FULLY immersed in water, otherwise, the tin will explode. 

For the base, crush the digestives and mix it with melted butter. Press the digestives onto the pan. Chill. 

Meanwhile, whip the cream until it's stiff. 

Spread toffee onto the base, then arrange the sliced banana, top it off with cream and a drizzle of toffee