Banoffee Pie Recipe

1. Blend 300g of plain digestive biscuits in a food processor.
2. Melt 175g butter (in a non stick/heavy based pan), and then add the crushed biscuits. Brown for 3-4 minutes.
3. Pour the biscuit into a greased & lined 23x7cm cake tin(with loose base)/cheesecake tin and press down firmly to make the base of the pie. Tip: try using a potato masher to press it down! Refrigerate.
4. Melt the 175g butter and add one tin of sweetened condensed milk; cook gently, stirring continuously until it becomes a thick sauce. Pour sauce over the biscuit base. Refrigerate.
5. After an hour, take the cake tin out of the fridge and prise the pie base out of the tin and set on a serving dish. At this point you will find it useful if you had a cake tin with a removable base, and you will regret it if you didn't grease the tin as it will be hard to remove the pie.
6. Chop two good sized ripe bananas over the top.
7. Whip 300g of double cream and spread over the top, covering all the bananas (or they will go black) and refrigerate for at least an hour - the longer the better!
8. Optional: dust with cocoa powder and top with chopped bananas
9. It is now ready to eat! :)