Cheat’s Banoffee Pie with Chocolate Drizzle
Traditionally this pie was made in a pastry case and called for boiling an unopened can of condensed milk in a deep pan of water for 5 hours. But the good news is that you can now buy banoffee toffee ready-made in jars.
Put the biscuits into a plastic bag and crush into fine crumbs using a rolling pin. Melt the butter in a medium- sized pan and stir in the crushed biscuits. Press the mixture onto the base and sides of a lightly oiled, loose-bottomed flan tin 23 cm (9 inches) wide and 4 cm (11⁄2 inches) deep. Chill for 15 minutes.
Spread the banoffee toffee sauce over the base of the biscuit case and cover with the sliced bananas.
Lightly whip the cream, instant coffee and caster sugar together in a bowl until the mixture just forms soft peaks. Spoon on top of the bananas and spread it out to make a seal with the edge of the biscuit case. Swirl the top attractively and chill for at least 1 hour.
To serve, carefully remove the pie from the tin, drizzle with the warm melted chocolate and cut into wedges.
- 225 g (8 oz) digestive (wheatmeal) biscuits
- 100 g (4 oz) butter
- 1 x 450-g (1-lb) jar banoffee toffee sauce
- 2 large ripe bananas, peeled and sliced
- 450 ml (3⁄4 pint) double cream
- 3⁄4 teaspoon instant powdered coffee
- 1 tablespoon caster sugar
- 25 g (1 oz) plain or milk chocolate, melted