Banoffee Pie
Recipe by Mariella Christou, Pastry Chef, Boutique Patisserie
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INGREDIENTS
- 1 package (500g) digestive-style biscuits
- 1/3 cup brown sugar
- 1 package (250g) unsalted butter
- 4 packages (4x395g) caramelized condensed milk (dulce de leche)
- 10 - 15 bananas
- 2 cups (500g) chilled heavy cream
METHOD
- In a blender, process the biscuits until they form fine crumbs. Add the brown sugar and mix.
- Melt the butter and incorporate it into the mixture until it has the texture of wet sand. Press the mixture firmly into a large bowl or tart pan to create a solid base.
- Spread the caramelized condensed milk evenly over the base. Peel the bananas, slice them into rounds, and arrange them densely in a uniform layer.
- Whip the chilled heavy cream, adding a little caramelized condensed milk depending on how sweet you like it, until stiff peaks form (whipped cream).
- Spread the whipped cream over the bananas. If desired, repeat layers 2 or 3 times. Finish with whipped cream and caramelized condensed milk. Refrigerate until set and serve.
