English Banoffee Pie

Ingredients

• 1 3/4 cups (200 grams) graham crackers or British digestive biscuits
• 10 tablespoons (141 grams) unsalted butter ((see note))
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup 100 grams granulated sugar
• 10 tablespoons (141 grams) butter unsalted
• 1 3/4 cups (14 ounces/397 grams) sweetened condensed milk
• 1/4 teaspoon salt
• 2 ripe bananas (sliced)
• 1/2 cup (118 ml) heavy/double whipping cream, cold
• A bar of dark or milk chocolate

Instructions

1. 1

   --- Make the crust: ---

2. 2

   To a food processor add the crackers and sugar, pulse until they look like breadcrumbs. With the processor running, drizzle in the melted butter.

3. 3

   Pour the mix into a loose bottom, 9-inch (23 cm) fluted tart pan. Press the crumbs firmly into the pan and up the sides. I use a measuring cup to help with this (see video). Refrigerate for 1 hour.

4. 4

   --- Make the toffee: ---

5. 5

   To a small saucepan, add the sugar and butter. Heat over medium-low heat until sugar dissolves into the butter. Bring to a simmer and cook for 5 minutes. Stir in the condensed milk and bring to a simmer.

6. 6

   Whisk every 5 seconds so it doesn’t burn on the bottom until thickened and golden brown, about 10 minutes. The butter will start to separate, don’t worry. Once the toffee is golden and starts to pull away from the side of the pan, remove from the heat and stir in the salt. If needed, carefully whisk to re-incorporate the butter. It will incorporated more as it cools. Allow to cool slightly, then pour into the graham cracker crust. Don’t worry if there is a little butter in the pan, it will soak into the crust. Smooth the toffee and refrigerate for 30 minutes until cooled and set.

7. 7

   Whip the cream until thickened, not too stiff.

8. 8

   Once the toffee has chilled, slice the bananas and spread on top of the toffee in 2 layers. Top the bananas with the cream and shave the chocolate over the top using a potato peeler.