Ingredients Small pie dish
125g shortcrust pastry
397g tin of condensed milk
100g brown sugar
Either you can use a pre-made pie shell, or make your own. If you are making your own then pre-heat the oven to 180 Celsius.
Roll out the pastry so it will fit in your pie dish with a little overhang - it should be 4mm thick. Place it in the dish and prick all over with a fork. Then cover with tin foil, and weigh it down with baking beans or rice.
Bake in the oven for 15 minutes, then remove the foil and bake for another 5 minutes.
Leave to cool and trim away the excess pastry with a sharp knife.
Meanwhile, make the banoffee filling.
Place the butter and sugar in a large, heavy-bottomed pan and cook until the sugar has dissolved.
Add the condensed milk and slowly bring to the boil, stirring it continuously with a wooden spoon.
The mixture will start to thicken and smell like caramel. At this point remove it from the heat and let it cool.
When it starts to cool pour it into the pastry case and then leave to set in the fridge.
When you want to serve it, chop the bananas into small disks and arrange over the top of the pie.