Banoffee Pie With British Biscuit Crust

"Studies in pie: cross section of banoffee pie. "
-- @cakesinabox



1/4 cup butter
1 package of Hobnobs (or biscuits of choice)


1/2 cup butter
1/2 cup dark brown sugar
1 14 oz. can of condensed milk


16 oz. heavy cream
5 ripe bananas
1 tsp fresh lemon juice
1 oz. dark chocolate, coarsely chopped

1. Make crust first. Melt butter on stove or in microwave. Put Hob Nobs into a resealable bag and break into pieces with a rolling pin, or put in a food processor. Add butter to Hob Nob crumbs and combine until mixed thoroughly. Put crumb/butter mixture into a 9" tart pan and press crumbs out from centre. Chill in the fridge for 30 minutes, or until set.

2. Make the filling. Melt butter in a medium saucepan and stir in the sugar, and cook over a low heat until sugar dissolves, stirring constantly the mixture is smooth. Add condensed milk and bring to a gentle simmer, stirring constantly. Cook and stir until the mixture turns into a caramel brown.

3. Pour the toffee into crust and smooth the surface. Work fast, otherwise the toffee will set. Leave to chill for one hour (and up to eight hours) before topping.

4. Just before serving, whip the heavy cream in a bowl until you get soft peaks. Slice four of the bananas and scatter half of them over the toffee; fold remaining banana into cream and spoon the cream/banana mixture on top of the toffee.

5. Slice the remaining banana and put in a bowl. Pour the lemon juice over and very toss together. Top pie with remaining banana slices. Sprinkle cream pie with chocolate.