Banoffee Pie

9 ingredients
3 steps

Ingredients

  • 1 cup butter, melted
  • 3.5 oz gingersnaps, crushed
  • 3.5 oz graham crackers, crushed
  • 1 (13.5 oz) can sweetened condensed milk
  • 2 tbsp heavy cream
  • 2 None bananas, sliced
  • 1 tbsp lemon juice
  • None None creme fraiche, to decorate
  • None None cocoa powder, to dust

Directions

  1. 1
    Mix 1/2 cup butter with crushed cookies and stir until coated. Press into base of an 8 inch fluted tart pan. Chill for 20 mins, until firm.
  2. 2
    Bring condensed milk and remaining butter to a boil, stirring continuously. Reduce heat and simmer for 8-9 mins, until thickened and lightly caramelized. Remove from heat and beat in heavy cream. Pour over chilled base and set aside to cool for 15 mins. Chill for another 3 hours, until cold and firm.
  3. 3
    Transfer cooled pie to a serving plate. Toss bananas in lemon juice then use to decorate top of pie along with spoonfuls of creme fraiche. Dust with cocoa powder to serve.

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