bananas and toffee

Banoffee Pie

makes one 9 inch pie

INGREDIENTS

For the toffee filling:

1 14oz (397g) can of condensed milk

For the crust:

2 cups ground digestives/ginger snaps/graham crackers (1 1/2 packages)
1/2 stick (1/4 cup or 56g) unsalted butter, melted

For the topping:

4-6 bananas

4 cups whipping cream
grated dark chocolate curls or cocoa powder (optional)

METHOD:

1. Make the toffee filling by placing the can of unopened condensed milk in a small pot. Fill the pot with enough water to reach 1/4 way up the side of the can. Bring the pot of water to a boil and then lower to a simmer for 45-60 mins. Once done, carefully remove the hot can from the pot and let cool. Set aside.

2. Meanwhile make the crust. Preheat your oven to 350F (177C). Grease a 9 inch pie plate.

3. In a small bowl, add ground biscuits and melted butter. Mix well with a fork and dump mixture into pie plate. Use the bottom of a glass to gently press the crust evenly. Apply light pressure or else your crust will be tough and crunchy.

3. Bake for 8-10 minutes until the edges brown. Transfer to a cooling rack.

4. Carefully open the cooled can of condensed milk. The condensed milk should be thickened and the colour of toffee. Spread the toffee filling gently onto the cooled crust. Chill for 1 hour (up to 8 hours) before adding the topping.

5. Make the topping by first slicing bananas on a bias into 1/2 inch pieces. Layer banana slices over the chilled pie filling.

6. In a large bowl, beat whipping cream on high speed until soft peaks form. Spread whipped cream over bananas. Top with grated chocolate or dust with cocoa (optional).