Banoffee Pie. Bananas, caramel, cream. An immediately likeable bunch of ingredients, but I have to say I've never been a huge fan of banoffee pie. I think its the sweetness and all the cream and by the time I'm on my 3rd or 4th mouthful I'm done, the sweet tooth has done overtime and I'm feeling sickly.
I wanted to make a pie that had the above ingredients but to be able to finish a slice without feeling the need to unbutton my jeans and lie down on the couch with a glass of water.
I think this one does the trick. And its so easy...you don't even need to turn the oven on.
Start with a packet of gingernuts and 100g melted butter
In the blender crush the biscuits until breadcrumby and pour in the melted butter.
Tip out into pie/flan tin and press down to form a base. Refrigerate for 20 minutes.
Open a tin of sweetened condensed milk - the caramel version. Mix around a bit in the tin till its smooth like this...
And spread around on top of the biscuit base which should be nice and firm.
Cut up a couple of bananas nice and thin. Place on top of the caramel until the top is completely covered.
Pop it back in the fridge while you whip up the cream. This is the important part. A 300ml pot of cream, with 1/2 teaspoon vanilla paste added to it should be whipped up into a creamy deliciousness - be careful NOT to overwhip or it will split so keep an eye on it. It should look like this...
Carefully place and spread on top of the bananas. However thick you want the cream is up to you, but I like mine to be nice and even all over.
Sift cocoa and nutmeg together over the top and leave to set for a few hours. After this it will slice up beautifully!
|I couldn't cut into this one for you to show you the delicious insides...this was for an order.|
Quick Ingredients Round Up...
x1 packet gingernuts (Griffins are the best!)
x1 395g can Highlander Caramel
x2 well ripened bananas
1/2 teaspoon vanilla paste
Cocoa and nutmeg for sprinkling