I love making this pie , it's so easy and it's one of my husbands favourite desserts . And he is not a dessert person ..
Just throw it together and it's ready in no time so quick and looks lovely when you present it . Your dinner guests will be thinking your killed slaving away all day ...LOL...
So folks from my table to yours enjoy .
1First make the base by melting the butter and pouring it onto the crumbled digestive biscuit. Stir well , press in to a 8 inch loose bottom spring back base tin ..leave to chill in fridge until you make the caramel filling..
2To make the caramel sauce , melt over medium heat in a pot with butter, syrup , sugar and the contents of the condensed milk. Stirring continuously use a wooden spoon to clean the sides of sauce pan . When the butter has melted and the mixture is bubbling slowly but steadily start timing 10 to 12 minutes as caramel can burn easily stir into the corners . All around the bottom steadily .
When mixture has coloured slightly and started to thickened remove from heat . Leave to cool a little.
3In a small bowl chopped the banana's ,and pour over the top a little lemonade so the banana's keep their yellowish colour .
4To make the cream , in a small pot combine gelatin and cold water let stand until it thickens .Place over a low heat stirring constantly just until the gelatin dissolves . Remove from the heat and let cool (do not allow to set)
5Whip the fresh heavy cream with the sift icing sugar , with hand held electric mixer until thick . Now slowing beating add the cooled gelatin to your whipping cream ..
6Now add to your digestive base the caramel sauce and then the chopped banana's , spread them out evenly ..
7Add to that the whipped cream , try to make a swirl effect just for decoration with your cream . Just sprinkle some chocolate sprinkles over the top of the banoffee pie ..