Banoffee Pie was invented in the 1970s at a pub on the south coast of England called the Hungry Monk. As a no-bake dessert it is arguably one of the easiest – and tastiest – puddings to come from the British pantry.
Serves: 12
Preparation time: 20 minutes plus 4 hours chilling
Cooking time: 10 minutes
INGREDIENTS
For the base
- 200g digestive biscuits
- 70g butter, melted
- For the filling
- 150g soft brown sugar
- 150g salted butter
- 397g can condensed milk
For the topping
- 2 bananas, just ripe
- 150ml Arctic Iced Coffee Latte
- 400ml Double cream
- 1 flake chocolate bar
METHOD
- Put the digestives in the food processor and whizz to crumbs. Pour in the melted butter and blend until combined.
- Tip the crumbs into a 24cm loose bottomed tart tin or spring form tin and press down with the back of a spoon to make a firm, even base. Refrigerate while you make the filling.
- In a saucepan melt together the butter and sugar, stirring so that they combine as they melt. Make sure the sugar is completely dissolved.
- Add the condensed milk and bring to the boil, reduce the heat and cook whilst stirring for a few minutes until the colour darkens slightly then remove from the heat.
- Pour the caramel over the cooled biscuit base and return to the fridge. Leave to chill completely for at least 4 hours or overnight.
- When ready to serve, take the pie out of its tin and slide onto a serving plate.
- Whip the cream to firm peaks then slowly add the Arctic Iced Coffee as you continue to whisk, bringing it back to peaks after each addition.
- Slice the bananas and layer them over the caramel. Spoon the coffee cream over the top and sprinkle with chocolate flake.