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Banoffee Pie

 Ingredients

  • Condensed Milk - 400 gms:
  • Digestive Biscuit - 200 gms:
  • Unsalted Butter (Melted) - 100gms:
  • Banana Robusta - 4 nos:
  • Whipping Cream - 200 ml
  • Icing Sugar - 1-2 tbsp

Preparation Method

  1. Place the condensed milk can in a pressure cooker and fill water to cover the can. Keep the lid closed and keep the flame high till one whistle comes. After the whistle,  keep the flame in simmer and cook for another 45mins: Switch off the flame and leave it in the cooker itself for 12-15 hours. Once the can is cooled down completely, remove it from the pressure cooker and keep it aside. Our Dulce de leche is ready.
  2. Finely powder the biscuits using a rolling pin.
  3. Mix the melted butter to the powdered biscuit and mix well.
  4. Spread the biscuit mix evenly to the base of an 8-inch springform tin. Gently press down with a spatula or base of a glass bowl and refrigerate for 2-3 hours.
  5. After 3 hours evenly spread the Dulce de leche over the biscuit base.
  6. Cut the bananas into 1/4 inch circles and evenly arrange them over the caramel and refrigerate for 2 hours.
  7. Beat the whipping cream till it becomes thick by gradually adding the icing sugar. Whip till it holds together and in spreadable consistency. 
  8. Spread a thick layer of whipped cream over the bananas and level the top and refrigerate for another 1 hour.
  9. Before serving dust the top with cocoa powder or chocolate sprinkle or drizzle some chocolate sauce.
  10. Using a sharp knife, cut the pie into the desired shape.
  11. Banoffee Pie is ready to enjoy as a dessert. 

Note: Dulce de leche is available in the market, but prefer to make Dulce de leche from condensed milk.
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