Deconstructed Banoffi Pie
Hilariously this transpired by complete error and has been popular ever since. I have had people emailing me for the recipe - so here you are 🙂 There are SO many different versions of this classic British Pie, that was apparently first served in East Sussex in the early 1970s. This is one which doesn’t use a traditional shortcrust pastry base, but instead uses a good quality ginger nut cookie to add some flavour.
- 1 packet Ginger Nut Cookies
- 65 g butter
- 100 g Butter
- 100 g Light Muscovado sugar
- 2 cans condensed milk
- 300 ml thick cream
- 1 Tbs caster sugar
- 3 large bananas
- 1 little lemon juice
- grated chocolate
Crush the cookies by whizzing in a food processor.
Meantime, melt the butter and then tip the crushed cookies into the butter and combine.
This is your crumb - it can go on the top or bottom of your layers 🙂
Tip the butter and sugar into a heavy based saucepan. Heat gently until the butter has melted and the sugar has dissolved, then add the condensed milk. Stir continuously for around 6 minutes, until the mixture has thickened and turned a golden toffee colour. This is your caramel and it will set as it cools 🙂
Mash the bananas with a fork. Whisk the thick cream and caster sugar together until it reaches a soft peak. Fold in the mashed bananas. This is your third layer.
Top with a sprinkle of grated chocolate.
Serve well chilled - it will last around 2 days (if you have any left overs at all!!)
Tip: If you are trying to be healthy (with Banoffi pie!?) then you can use a thick Greek yoghurt instead of the cream on the top!
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