Banoffee Pie

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  • For the base:
  • 100g butter, melted
  • 250g ginger nut biscuits, crushed
  • For the caramel:
  • 100g butter
  • 100g dark brown soft sugar
  • 397g can Carnation Condensed Milk
  • For the top:
  • 4 small bananas
  • 300ml carton whipping cream, lightly whipped
  • grated chocolate

Method

Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.

 Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with the grated chocolate.

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