Gluten free Banoffee Pie

Ingredients

• 150 grams Butter ((melted in the microwave))
• 320 grams Gluten free Digestives/cookies
• 397 grams Caramel sauce ((I used tinned Carnation caramel sauce))
• 2 Fresh bananas
• 300 ml Double Cream ((Or heavy whipping cream))
• 3 tablespoons Icing sugar
• 4 tablespoons Grated chocolate ((optional))

Instructions

1. 1

   Place digestives in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs then add to a mixing bowl.

2. 2

   Add the melted butter to the crumb mixture, Mix well until fully combined.

3. 3

   Transfer mixture into your tart tin, Spread evenly and press down firmly on the crumb mixture on the bottom and around the edges of the tin until it feels firm and compact. Place in the fridge to set I recommend leaving to set for 2-4 hours.

4. 4

   Once the base is set pour the caramel sauce layer and spread evenly.

5. 5

   Slice the bananas to your preferred size and layer them on top of the caramel layer.

6. 6

   Whisk together cream and icing sugar until it is smooth, thick, and creamy. Be careful not to overwhip and should only take a few minutes with an electric whisk.

7. 7

   Add the whipped cream on top of the banana layer. I pipped the cream on top but this is optional you can spoon the cream onto the pie for ease.

8. 8

   Sprinkle with grated chocolate if desired.