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Chocolate banoffee pie

03 August desert

Chocolate banoffee pie

Prep time: 1h 30min 
Serves: 8-10
2 cup sugar + 1 tbsp
1 ¾ cups Clover Fresh milk 
pinch of sea salt
14 digestive biscuits
6 tbsp unsalted butter, melted
1 ½ cups Clover Fresh Cream (whipped)
3 bananas, sliced
chocolate shaving, for garnish
2 tbsp cocoa powder 
non-stick cooking spray
Preheat oven to 180C
In a medium saucepan, on low to medium heat, pour in 2 cups sugar and leave untouched until it starts to turn to liquid. DO NOT STIR!
You can swirl the pan now and then but do not leave it unattended as sugar will start caramelizing and turning golden brown. Once sugar is golden, remove pot from stove and add milk while stirring vigorously. Some sugar will have hardened but you can just return the pot to the stove to let it dissolve. This will also help if you want a thicker consistency. You now have caramel.
Set the caramel aside and cool to room temp.
In a food processor, combine digestive biscuits and melted butter. Pulse until crackers are finely ground and the mixture resembles wet sand. If you do not have a food processor, you can place the biscuits in a zip lock bag, seal and crush the biscuits with a rolling until you have crumbs. Stir in melted butter and proceed to next step.
Grease a tart pan with non-stick spray. Add the biscuit mixture to the tin and press evenly to cover pan completely. Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.
Spread the caramel evenly into the tart shell. Cover and refrigerate for at least 4 hours or overnight, until set. If you do not have time then place in the fridge for at least an hour then continue to the next step.
In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add 1 tbsp sugar and beat until soft peaks form. Divide into 2 and add cocoa powder to one half. 
Remove the pie from the refrigerator. Scatter the banana slices over the caramel. Top with the whipped cream, spreading evenly to cover bananas creating swirls and marbling between the two creams. Garnish with chocolate shavings.

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