Bannofee Pie

I made bannofee pie for my younger sister's 12th year wedding anniversary. A sweet pie to celebrate an equally sweet occasion. The combination of banana and toffee is absolutely irresistible. The recepi calls for Dulche de leche which means slowly heating cans of condensed milk for 4-5 hours to create caramel. Being a fan of quick cooking i opted for stove top caramel which brings out almost the same flavour and texture to the pie. To save time of preparation you can buy a tinned dulche de leche which i couldn't find in my place to finish off the pie. Looking gorgeous, taste divine and easy on pocket....bannofee pie



Ingredients

For the crust

1 cup digestive biscuits
1/2 butter,melted


For the caramel

1/3 cupbutter
3/4 cup brown sugar
1x400g can condensed milk


For the filling

4 ripe bananas
1 tbsp lemon juice
1 cup whipping cream
1 tbsp confectioner sugar

For garnishing

Shredded chocolate or cocoa powder


Methods

In a food processor or using your hand crush the digestive biscuits and  stir in the melted butter. Press the mixture into base and sides of a 8 inch loose-bottomed pie tin. Refrigerate for 1 hour

In a pan over a low heat, place butter and brown sugar, stir till sugar dissolves. Add the condensed milk til slowly boiling. Stir continiously til the mixture thickens and the colur change to amber.Remove from heat and keep aside

Thinly slice the bananas and toss with lemon juice to prevent browning.

Remove the pie crust from fridge, pour in the caramel and arrange the sliced bananas on top of it

Whip the cream with confectioner sugar into a soft peak and spread on top of the bananas.

Garnish with shredded chocolate or cocoa powder.