Banoffee 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">100g unsalted butter</li><li class="ingredients-single-item">100g dark brown sugar</li><li class="ingredients-single-item">397g tin of condensed milk</li><li class="ingredients-single-item">1/2 tsp sea salt</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">Cocoa powder or grated dark chocolate, for dusting</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">Heavy-bottomed saucepan</li><li class="equipment-single-item">Electric mixer or hand whisk</li><li class="equipment-single-item">Refrigerator with sufficient space</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the biscuit base. Place the digestive biscuits in a food processor and pulse until you have fine crumbs (alternatively, place biscuits in a sealed bag and crush with a rolling pin). The finer the crumbs, the more cohesive your base will be.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the biscuit crumbs to a bowl and pour over the melted butter. Mix thoroughly until all crumbs are evenly coated - this buttery coating will set firm in the refrigerator, giving your pie a sturdy foundation.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the mixture firmly into the base and up the sides of your pie dish, using the back of a spoon to compact it evenly. Pay special attention to the edges where the base meets the sides. Chill in the refrigerator for at least 30 minutes to set firm (the butter will solidify, creating a stable base).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the base chills, prepare the caramel filling. Melt the butter and brown sugar in a heavy-bottomed saucepan over low heat, stirring continuously until the sugar has completely dissolved.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the condensed milk and bring the mixture to a gentle simmer, stirring constantly to prevent burning. Continue to cook for about 5-7 minutes until the mixture thickens and turns a rich golden caramel color. The constant stirring prevents sugar crystals from forming and ensures a smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove from heat and stir in the sea salt, which will enhance the caramel flavor through contrast. Allow to cool slightly for 5 minutes - the mixture will continue to thicken as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the warm caramel over the chilled biscuit base and smooth with a spatula to create an even layer. Return to the refrigerator for at least 1 hour or until the caramel has set completely. This patience is crucial - cutting into unset caramel will result in a messy pie.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the caramel layer has set, arrange the banana slices in overlapping circular patterns over the caramel. Work quickly as bananas can begin to brown when exposed to air (though the caramel will help prevent this somewhat).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a large bowl, whip the double cream, icing sugar, and vanilla extract until soft peaks form. Be careful not to over-whip - you want a billowy, cloud-like texture that will hold its shape but still feel light on the palate.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gently spoon or pipe the whipped cream over the bananas, creating decorative swirls if desired. The cream should completely cover the bananas to prevent them from oxidizing and turning brown.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Finish with a light dusting of cocoa powder or sprinkle with grated dark chocolate for visual appeal and a hint of bitterness to balance the sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Refrigerate for at least 30 minutes before serving to allow all the flavors to meld together. For the best texture contrast and flavor, serve the pie within 24 hours of assembly, as the bananas will gradually soften the longer they sit. When cutting, use a sharp knife dipped in hot water and wiped clean between slices for the neatest presentation.</li></ol>