Banoffee Pie

The ultimate banoffee pie  – serves 8-10

For the base

100g/4oz Trewithen Dairy Cornish butter, melted

250g/9oz digestive biscuits (Furniss Cornish Fairings work well too)

For the caramel

125g/5oz Trewithen Dairy Cornish butter

125g/5oz Natures Garden dark soft brown sugar

400g can Carnation condensed milk

For the topping

4 small bananas

284ml Roddas double cream – lightly whipped

Trenance plain chocolate bar – grated for dusting

To make the base

Crush the biscuits until they resemble fine breadcrumbs then tip into a bowl.  Stir in the melted butter. Press the mixture into the base of a 20cm/8” loose-bottomed lined cake tin**.  Chill the base.

To make the filling

Place the butter & sugar in a non-stick saucepan over a low heat, stirring until the butter melts & the sugar dissolves.  Add the condensed milk & bring gently to a simmer, stirring continuously, to make the caramel.  As soon as it thickens, (approx 5 minutes of simmering) remove from the heat.  Take care not to let it burn at this stage.  Spread the filling over the biscuit base, cool & then leave to chill for a least one hour, until firm.

To serve

Remove the pie from the tin & place on a serving plate.  Slice the bananas: fold half of them into the softly whipped cream & spoon over the toffee base. Decorate with the remaining bananas & dust liberally with the grated chocolate.

**For a larger pie use the same quantity for both the base & the topping but use 1.5 times for the filling to make a delicious deeper pie!


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