For the base
1 cup of unsalted butter (melted)
2 packs of digestive biscuits (crushed)
For the dulce de leche/ caramel filling
1 can of condensed milk (simmer for 3 hrs)
For the topping
4 ripe bananas (sliced)
150ml of heavy or whipping cream
100g/3½oz bar milk chocolate, grated
Make the biscuit base first. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush them using roller pin or just with your bare hands.
Tip the biscuit crumbs into the melted butter until evenly coated. Pour the mixture into the spring foam.
Then press the mixture firmly over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 5 minutes, until firm
Take the set biscuit base out of the fridge and add the dulce de leche onto the biscuit base. Transfer to the fridge and leave to cool completely.
When ready to serve, slice the bananas and layer them over the set of dulce de leche.
Pour the cream into a large bowl mixer, and whip with electric hand beaters till thickened but not stiff.
Spoon the cream over the bananas.
Grate the chocolate over the top of the pie.
Chill the pie for 5 minutes.
Serve & Share.
#banoffeepie #banapplebanoffeepie #creampie
Original of the video here