What do you do when you've got over ripe bananas left? Why, make Banoffee Pie of course!
Chocolate Banoffee Pie
adapted from the King of Desserts himself - Mr Phil Vickery
Base
2tbsp cocoa powder
1 tbsp mixed spice <----i didn't add this
100g (4oz) butter, melted
250g (9oz) digestive biscuits, finely crushed <---- I added chocolate digestives)
Filling
100g (4oz) butter
50g (2oz) caster sugar
50g (2oz) dark brown soft sugar
397g can Carnation Condensed Milk
1 tbsp black treacle <------i replaced this with Golden Syrup
75g (3oz) dark chocolate, melted
Top
4 small bananas
284ml carton double cream, lightly whipped
cocoa powder, to dust
1. add the cocoa powder, mixed spice (if you're using any) amd melted butter to the crushed biscuits and blend well. Press the mixture into the base and part way up the sides of a 20cm (8in) spring-form tin, then chill well
2. Make the filling: place the butter and both sugars in a saucepan over a low heat, stirring until the butter has melted and the sugars dissolved. Add the condensed milk and bring back gently to boil, stirring continuously to make a golden caramel. As soon as it comes to the boil, remove from the heat, then add the treacle or golden syrup and the melted chocolate and mix thoroughly.
3. Spread the filling ove rthe biscuit base and chill for about an hour 30 minutes until firm. I placed mine in the freezer for 45 minutes then moved it to the fridge.
4. To serve, slice the banananananas, fold half of them into the whipped cream and spoon over the toffee base. Decorate with the remaining bananas and dust liberally with cocoa powder.
this is by far the Best Banoffee Pie we have ever made. I have yet to try bake a proper pie though! Didn't have the right ingredients so thought a Banoffee Pie would be close enough. It does have the word Pie in it after all.
