Ingredient:
90 g (3 oz) butter, plus extra for greasing
90 g (3 oz) light soft brown sugar
1×397 g can caramel condensed milk
Biscuit crust:
90 g (3 oz) butter
175 g (6 oz) digestive biscuits, finely crushed
Topping:
2 bananas
200 ml (7 fl oz) double or whipping cream, lightly whipped
Cocoa powder or chocolate curls
20 cm (8 in) Spring form or Loose-Bottomed Cake Tin
Method:
Lightly grease the cake tin, and line the bottom with baking parchment.
Make the biscuit crust and place in the refrigerator to set.
Meanwhile, make the filling: put the butter and sugar into a saucepan, and stir over a low heat until melted and combined. Add the condensed milk, and stir until smooth. Bring to a boil over a high heat, stirring. Boil for 1 minute only, then pour immediately over the biscuit crust in the tin. Chill for at least 30 minutes, until set. (The pie can be made up to this stage the day before serving.)
Peel the bananas, cut into chunky slices, and arrange over the set toffee base. Spread the whipped cream over the bananas to cover them completely so they do not discolour. Chill the pie for at least 2 hours until firm enough to cut (it will keep in the refrigerator for up to 6 hours). Before serving, sift cocoa powder over the cream or decorate with chocolate curls.
90 g (3 oz) butter, plus extra for greasing
90 g (3 oz) light soft brown sugar
1×397 g can caramel condensed milk
Biscuit crust:
90 g (3 oz) butter
175 g (6 oz) digestive biscuits, finely crushed
Topping:
2 bananas
200 ml (7 fl oz) double or whipping cream, lightly whipped
Cocoa powder or chocolate curls
20 cm (8 in) Spring form or Loose-Bottomed Cake Tin
Method:
Lightly grease the cake tin, and line the bottom with baking parchment.
Make the biscuit crust and place in the refrigerator to set.
Meanwhile, make the filling: put the butter and sugar into a saucepan, and stir over a low heat until melted and combined. Add the condensed milk, and stir until smooth. Bring to a boil over a high heat, stirring. Boil for 1 minute only, then pour immediately over the biscuit crust in the tin. Chill for at least 30 minutes, until set. (The pie can be made up to this stage the day before serving.)
Peel the bananas, cut into chunky slices, and arrange over the set toffee base. Spread the whipped cream over the bananas to cover them completely so they do not discolour. Chill the pie for at least 2 hours until firm enough to cut (it will keep in the refrigerator for up to 6 hours). Before serving, sift cocoa powder over the cream or decorate with chocolate curls.
