Invented in Britain in the early 1970s, Banoffee Pie is rapidly becoming popular in Australia, with its mixture of smooth richness and opulent indulgence. This one has a chocolate biscuit base, but try ginger nut biscuits for a more exotic flavour.
Ingredients Pie Case
500g plain chocolate biscuits
2 tins Sweetened Condensed Milk
1/2 cup brown sugar
1/4 cup plain cream
shot of butterscotch schnapps
1/4 golden syrup
300ml thickened cream
Crush the biscuits finely. Either in a blender or with a rolling pin in a bag. Melt 250g butter and mix, pressing the mix well down into a fluted pie case with a removable base. Chill.
Make caramel filling by mixing condensed milk, remaining butter, schnapps, plain cream, golden syrup and sugar in a heavy-based saucepan. Cook slowly over a medium heat for about twenty minutes until rich brown and slightly thickened. Cool for ten minutes before using.
Pour caramel into the chilled pie base, chill again for at least four hours.
Slice bananas onto caramel filling, top with whipped cream and chocolate hail.