Banoffee Pie - Banana Caramel Tart
- 1 box
- digestive cookies (400gr, 14oz) or graham crackers
- 1 stick
- butter, unsalted
- ripe bananas (depending on the size)
- 1 can(s)
- sweetened condensed milk (14 oz)
- 2 Tbsp
- powder gelatin, unflavored
- 2 c
- whipping cream
- 1 1/2 Tbsp
- 1 tsp
- vanilla extract
-Immerse closed can in a pot of water and bring to a boil.
-Leave on a simmer or light boil for 3 hours, topping up with water as needed. Be careful, the can should be covered with water at all times or it could explode.
-Carefully, take out the can from the boiling water and put it aside to cool completely.
-You can do this ahead of time, and put the can in the refrigerator or even in the cupboard, it stays for months.
-Spread the crust mix on the bottom of a spring form tin or a pie plate.
-Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin.
-Place in the fridge until required.
*(I personally like my pie base to be filled with bananas, they are not an accessory here!)
-Dissolve the powder gelatin in a 1/4 cup of hot water, then pour it over the caramel, mix well.
*(Originally the banoffee pie does not require gelatin, but I don't like a runny pie, that's why I added the gelatin so that when you cut your pie it holds better. You can definitely do without it)
-Pour the caramel mixture over the bananas. Chill.
*(Some people like to pour the caramel directly over the crust, when chilled top it with bananas)
-Spread the whipped cream over the chilled pie.
Decorate with chocolate shavings, cocoa powder, caramel sauce, nuts etc.