Say ‘I love you’ with a Banoffee Pie
It was my partner’s birthday a couple of days ago and I wanted to make him something special. He has a bit of a sweet tooth and is mad about bananas, so it’s not surprising that one of his favourite desserts is Banoffee Pie. But I didn’t just want to make him the ‘run-of-the-mill’ type Banoffee Pie (even though he would’ve been more than happy with that), I wanted to make something extra special; something that said ‘Happy Birthday’ and ‘I love you’. For those who have never come across a Banoffee Pie before, it’s a dessert pie made with caramel (or toffee) from simmering condensed milk, with bananas and cream, all on a biscuity base. A quick search of my favourite recipe website, taste.com.au, resulted in me finding a recipe for a chocolate Banoffee Pie. This recipe is ridiculously easy, doesn’t require any baking and includes chocolate to make it a bit more special. So, happy birthday my love! I hope you love this Banoffee Pie as much as I love you (that means lots). This pie can serve 12 people.
‘I love you’ Chocolate Banoffee Pie
250g McVitie’s Digestive biscuits
125g butter, melted
300ml thickened cream
30g bar Cadbury Flake, crumbled
46g bar Cadbury Picnic, chopped
53g bar Snickers, chopped
380g can Nestle Caramel Top ‘n’ Fill
3 bananas, sliced
Chuck the biscuits into the bowl of a food processor and process until fine crumbs form. If you don’t have a food processor, put the biscuits into a zip lock bag and bash the biscuits until fine crumbs form. Add the butter and process until well combined. Scoop out the biscuit mixture into a 3-cm-deep, 23cm (base measurement) round fluted tart tin with a removable base. Press the biscuit mixture evenly over the base and sides of the tart tin. Whack the biscuit base in the fridge for 1 hour to chill.
Transfer the biscuit base to a serving plate. Pour cream into a bowl and use an electric beater to beat the cream until soft peaks form. Combine the Flake, Picnic and Snickers in another bowl.
Spread the caramel over the biscuit base. Arrange the sliced banana, in a single layer, over the caramel. Top with the cream and chocolate mixture.
Note: I took the lazy option and bought the caramel pre-made, however, you could easily make the caramel yourself by simmering a can of condensed milk for about 2-3 hours. You need to make sure that the can is immersed by water the entire cooking time. Then let the can cool down completely before opening it and spreading the caramel over the biscuit base. This recipe was so easy that I didn’t need to make any adjustments, but if you would like to see the original recipe, click here.