Chocolate banoffee pie

Recipe from: 3/4/1998 12:00:00 AM

Ingredients 12
Servings 1
Minutes 15 mins


Serving Change
  • 200
    digestive biscuits, crushed
  • 75
    butter, melted
  • 2
    cans sweetened Nestlé condensed milk
  • 150
    dark or bittersweet chocolate, melted
  • 125
    thick cream
  • 5
    vanilla essence
  • 3
    small, ripe bananas
  • 300
    thick cream, whipped
  • 50
    dark, milk and white chocolate curls
  • cocoa powder for dusting


15 mins
Place digestive biscuit crumbs in a bowl and pour butter over.
Mix and turn into a greased, loose-based, 23 cm diameter flan pan (3,5 cm deep), pressing crumbs down into an even layer, first over sides and then on base.
Bake crust at 180 ºC for 10 minutes.
Cool on a wire rack, then chill until needed.
FILLING: Puncture a small hole in top of each condensed milk can.
Place cans in a saucepan and pour water over until they are completely immersed.
Bring to boil and simmer for about 2 hours, partially covered, adding more water as necessary.
(Condensed milk coming out of hole should be caramel coloured.)
Remove cans and cool.
Cool melted chocolate until tepid.
Whisk cream until just thick and fold into chocolate.
Fold in vanilla essence.
Spoon mixture into biscuit crust, spreading it evenly.
Chill until set.
Open cans of cooled condensed milk, which will have cooked into a toffee-like cream.
Pour into a bowl and whisk until smooth.
Spoon over chocolate layer in crust and chill until ready to serve.
TOPPING: Just before serving, slice bananas and arrange them over toffee layer.
Spoon cream on top.
Pile chocolate curls on top and finish with a light dusting of cocoa powder.

Read more on: bake  |  dairy


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