Easy Banoffee Pie

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For this recipe you will need:

equipment

• spring release cake tin
• spatula
• pan
• knife
• chopping board
• whisk (preferably electric)
• large pot

ingredients

• 400g x chocolate digestives (1 packet)
• 200g x butter (can be salted or unsalted)
• 400ml x double cream
• 1 x vanilla pod or vanilla essence
• 100g x icing sugar
• 2 x ripe bananas, sliced thinly
• 2 x cans of condensed milk

1. Start by getting the large pot full of water and boiling. Place the cans of condensed milk in the water making sure they are submerged at ALL TIMES! Or you’ll have exploding cans. Boil them for 2 1/2 hours as this will turn them into toffee.
2. While they are on the go blitz the digestives in a food processor or smash them to bits with a rolling pin or whatever you have to hand. Melt the butter in a pan and add the smashed biscuits and mix well. Line the bottom of the cake tin with the mixture and put in the fridge to set.
3. Once the cans have finished boiling place to one side to cool. Now get the double cream and icing sugar in to a bowl, split the vanilla pod and scrape out all the seeds into the cream and whisk until nice and thick.
4. Take the base out of the fridge and start to layer the seperate ingredients in any order you like (the toffee should have cooled a bit by now). We went for base, toffee, bananas, cream. Placing the pie back in the fridge for an hour or so will cool it down and make it super awesome, but we couldn’t help ourselves and had a piece each straight away.

You could add extras to the recipe by grating some chocolate on top of the cream or even smash up some Crunchie or Malteasers and add them to the pie as an extra layer.What’s you favourite dessert? This has always been mine and I didn’t realise it was so easy to make! It took about 15 minutes after boiling the condensed milk and the results were awesome, kudos to my other half for finding this recipe!