225g(8 oz) digestive biscuits or use Biscoff cookies / Graham Crackers
150g(⅔ cup) butter, melted
For the Pie
397g(14 oz) can caramel or Dulce de Leche
pinch saltfor the caramel
320ml(1⅓ cup) cold cream double/heavy cream
50g(½ cup) icing sugar
1tspvanilla extract or paste
dark chocolate shavings or cocoa powder to dust
Make the biscuit base
Blitz the biscuits in a food processor until you get fine crumbs. Alternatively place in a sturdy ziplock bag and crush gently using a rolling pin.
Put the crumbs into a bowl and add the melted butter and salt. Mix together until fully combined.
Tip the mixture into a 9 inch /23cm loose bottomed tart tin (or a cake tin) and press the crumbs with the back of a spoon to line the bottom and sides tin in an even layer. Chill for an hour or overnight.
Assemble the Banoffee Pie
Carefully release the pie base from the tin and place on a plate.
Empty the caramel into a bowl and beat with a spoon to loosen. Add a pinch of salt (to taste).
Pour the caramel it over the biscuit base and level.
Top with the sliced bananas and chill while you whisk the cream.
Whip the cold cream, icing sugar and vanilla until you have soft peaks. This is best done with a hand mixer beating on low speed initially and gradually increasing the speed until the cream thickens.
Spoon the whipped cream on top of the bananas and spread it to cover the pie.
Use a potato peeler on a bar of dark chocolate to create chocolate shavings and decorate your Banoffee pie or dust with a little cocoa powder.
Serve immediately or store in the fridge for up to two days.
The base can be made up to a day in advance - in fact it would benefit from overnight chilling. The assembled Banoffee Pie needs to be stored in the fridge and consumed within a couple of days. Do not leave the pie on a kitchen counter – especially on a hot day – as the cream can spoil.
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.