Although my banoffee pudding is famous and highly requested among friends and family, it is a spin off the classic Banoffee Pie. This is the banoffee pie! Layers of biscuit crust, dense dulce de leche, slices of fresh banana, and a fluffy topping of freshly whipped cream.
Did you know you can make your own dulce de leche? Just follow closely instructions here in making the dulce de leche, be safe, and allow to cool completely to room temperature before opening the can.
1 can condensed milk (397g)
230g digestive biscuits, about 16, crushed finely
1/2 cup butter, melted
1 1/2 cups whipping cream
50g chocolate, for decoration
Boil the unopened can of sweetened condensed milk for 3 hours or for an hour in a pressure cooker.
It is important for SAFETY to follow closely instructions here in making the dulce de leche.
Allow to cool completely to room temperature before opening the can.
While the can is boiling, prepare the base of the pie: mix together the crushed digestive biscuits with the melted butter until they are combined and then spread the mixture evenly over the base of a 18cm pie tin or a cake tin with a removable base.
Cover and chill for 2 hours in the fridge.
When the can is cool to the touch, open and spread the dulce de leche over the biscuit base.
Slice the bananas evenly and arrange over the caramel.
Whip the cream until it is just about stiff and spread on top of the bananas.
Sprinkle grated chocolate over the top of the cream.
Cover and refrigerate until ready to serve.
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