Banoffee Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">397g tin of caramel (dulce de leche or condensed milk caramel)</li><li class="ingredients-single-item">3-4 ripe bananas, sliced</li><li class="ingredients-single-item">300ml double cream (heavy cream)</li><li class="ingredients-single-item">2 tbsp icing sugar (powdered sugar)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">30g dark chocolate, for grating</li><li class="ingredients-single-item">Pinch of sea salt (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin or pie dish</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin (if not using food processor)</li><li class="equipment-single-item">Electric mixer or whisk</li><li class="equipment-single-item">Microplane or grater for chocolate</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing your biscuit base. Place the digestive biscuits in a food processor and pulse until you have fine crumbs. Alternatively, place them in a sealed plastic bag and crush with a rolling pin. The texture should be like coarse sand – not too fine or your base will become too dense when compressed.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the biscuit crumbs to a mixing bowl and pour in the melted butter. Mix thoroughly until all crumbs are evenly coated and the mixture resembles wet sand. This butter coating will help the base set firmly when chilled.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the biscuit mixture firmly into your tart tin, using the back of a spoon to spread it evenly across the base and up the sides. Apply good pressure – this helps create a sturdy base that won't crumble when sliced. Place in the refrigerator for at least 30 minutes to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once your base has chilled, spread the caramel evenly over the biscuit base. If using store-bought dulce de leche, you may want to give it a good stir first to loosen it slightly. If you're using regular condensed milk caramel, it should spread easily. For an enhanced flavor profile, sprinkle a tiny pinch of sea salt over the caramel – this balances the sweetness beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Slice your bananas into approximately 0.5cm thick rounds. Arrange them in a single layer over the caramel, slightly overlapping to ensure each slice of pie will contain plenty of banana. Try to work quickly once you've sliced the bananas to prevent them from browning.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whip the double cream, icing sugar, and vanilla extract until soft peaks form. Be careful not to overwhip – you're looking for a billowy texture that holds its shape but still appears silky. Overwhipped cream becomes grainy and butter-like, which will ruin the smooth finish of your pie.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spoon or pipe the whipped cream over the banana layer, creating an even, generous layer. You can create decorative swirls with the back of a spoon or use a piping bag fitted with a star nozzle for a more professional finish.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Finish your Banoffee Cream Pie by grating dark chocolate over the cream layer. The slight bitterness of dark chocolate perfectly complements the sweet caramel and banana flavors. Refrigerate for at least 1 hour before serving to allow all layers to set together and flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to serve, carefully remove the pie from the tin if using a loose-bottomed one. For best results, use a warm, sharp knife (dipped in hot water and wiped dry) to cut clean slices. Banoffee pie is best enjoyed within 24 hours of making, as the bananas will eventually start to discolor and soften too much. Keep refrigerated until ready to serve.</li></ol>