Banoffee Pie

Preparation

Step 1: Make the crust

Finely crush the biscuits into crumbs using a food processor or by placing them in a freezer bag and rolling over them with a rolling pin.

Mix the biscuit crumbs with the melted butter until it reaches a wet sand texture.

Pour into a 24 cm pie dish and press firmly with the bottom of a glass to create an even crust.

Refrigerate for 30 minutes.

Step 2: Make the salted caramel

In a heavy-bottomed saucepan, melt the brown sugar over medium heat with 2 tablespoons of water.

Cook without stirring until the sugar turns an amber color (about 5 minutes).

Remove from the heat, add the diced salted butter, and stir until melted.

Slowly pour in the sweetened condensed milk in a steady stream while stirring. Return to low heat for 2 minutes, stirring constantly.

Let cool for 10 minutes.

Step 3: Assemble the base

Pour the warm caramel over the chilled biscuit crust and spread evenly.

Refrigerate for 20 minutes to let the caramel firm up slightly.

Step 4: Make the whipped cream

Whip the well-chilled heavy cream with the powdered sugar and vanilla extract until stiff but still soft peaks form.

Step 5: Assemble

Slice the bananas into rounds about 5 mm thick.

Arrange the banana slices in a rosette pattern over the cooled caramel.

Generously cover with whipped cream using a piping bag or spatula.

Step 6: Decorate and serve

Dust with cocoa powder or chocolate shavings.

Chill for at least 2 hours before serving (banoffee is best well chilled).

Carefully unmold, slice into portions, and serve well chilled.