Let's celebrate piday with a pie that never gets old at any time of the year :the banoffee pie.Soft yet still crunchy digestive crust layered with sticky toffee and caramelized bananas ,covered with a fluffy vanilla bean cream then topped with loads of crispy butter crepes and shaved milk Belgian chocolate . It is crispy , gooey , creamy and soft . Unfortunately you can't just stop after one slice , you might keep going and going and going
1 can of condensed milk
1/2 cup plus 3 tbs. confectioner’s sugar
8 oz. unsalted butter, cut into 1/4-inch pieces
1/4 tsp. salt
1 box of digestive
2 cups heavy cream
1 tb of vanilla bean
8 crispy crepe gavottes
In a saucepan, place the contents of the condensed milk and on medium low heat and keep on stirring until color is caramel, medium brown. Stirring is necessary otherwise the milk will stick to the pan.
Crush the digestive until it is powder like, melt one stick of butter and then mix it all together and then place it in a circular baking pan.
Preheat the oven to 350 degrees. Bake the pie for 15 minutes or until brown all over. Allow the pie shell to cool.
While the pie is chilling, whisk together the heavy cream, and 3 tablespoons of confection sugar until soft and it forms the whip cream.
Spread the caramelized condensed milk over the pie , sprinkle the salt ,spread the cut circular bananas , add more caramelized condensed milk then add the whipped cream on top. Add more bananas, shaved chocolate and crushed crispy crepe and the pie is ready to be served. Keep it in the fridge covered. bon appetit.