Banoffee pie

Ingredients:

For the Base
100g Butter, melted
250g Digestive Biscuits, crumbled

For the Caramel
100g Butter
100g Demerara sugar
One 400g of Condensed Milk

For the Topping
3 Bananas
200ml Whipping Cream
Grated Chocolate, one strowberry and mint for decorating

Method:

1.  Soften butter in microwave or in oven.

2.  Crushed biscuit very well (you can use food processor) and mix the butter and biscuit crumbs. I always make more of that base to keep for next time. If you put that mixture to the food bag you can keep that for around month.  

3.  Peace that mixture to the tin (I used small tins, so everyone of my guests get single portion of pie but you can use big tin if you prefer that way and then slice banoffee pie for your guest/costumers). Press mixture in the tin to make the pie base and put to the fridge for at more then 15minute to chill.

4.  When tin with mixture of butter and biscuit are chilling in your fridge start make toffee sauce. Melt the butter and sugar in a non-stick pan, over low heat and stir all the time. Once the sugar is dissolved, add the condensed milk and mix well. Bring to a rapid boil and still stirring for all the time, till you get a thick golden caramel(If you don’t have time you can bay toffee sauce already make).

5.  Next cool down toffee sauce for around 15minutes and spread it over the base and put back to fridge to cool.

6.  When toffee on base are cooling you can make whipped cream.

7.  If you using big tin now is time to remove the pie from the tin and transfer to a serving plate. When toffee on base are cool slice bananas and put on top of toffee then spoon over whipped cream to cover bananas. Put next layer of bananas slices and again spoon over whipped cream.

8.  decorate top of pie with grated chocolate, mint, few slice of banana and strawberry

9.  Serve immediately or keep in fridge till your gests are ready for sweets