The Pie Project: Banoffee pie

[ Base adapted from Carnation | Pie adapted from Gary Mehigan (woo, Master Chef!) ]

Would you like to hear a secret? I used to hate bananas. Hate them. For the first twenty or so years of my life I thought they were the devil. I thought they were weird and gross and wrong. Put any other piece of fruit in front of me and I’d go nuts, but banana? Nope.

I’m not sure where my banana hatred went, but now I actually like them. I’d even go so far as to say I may even love them, at least in things like banana bread; banana muffins; peanut butter and banana sandwiches, and of course, banoffee pie.

The beardly one made a truly delicious banoffee pie for Easter dessert a few years ago, and it was all sorts of ridiculous. I seem to remember multiple Snickers bars, Twixes (what’s the plural of a Twix?) and I think Flakes going into both the crust and the top. Hnng. This one is a little less intense, but still devilishly good. The best bit is that it’s flipping simple to make, but looks like it must have taken hours. Feel free to pretend it did.

The Base
100g butter, melted
250g digestive biscuits, crushed

The Filling
200ml thickened cream
2 tsp pure icing sugar
2 x 380g cans Caramel Top ‘n’ Fill
4 bananas
1/4 cup (35g) roasted hazelnuts, skins removed, roughly chopped
20g dark chocolate, grated

1. Crush the biscuits in a food processor until finely crumbed. Tip into a bowl, and mix in the melted butter. Spoon the mixture into your pie base and up the sides of the tin to make a pie shell. Chill for 10 minutes.

2. Using an electric mixer, beat cream and icing sugar until soft peaks form. Cover with plastic wrap and store in fridge until required.

3. Preheat oven to 190C or 170C fan. Fill pastry case with a 3cm layer of caramel. Peel bananas and slice into thick wedges. Arrange banana over caramel. Top with whipped cream and scatter over chopped hazelnuts and grated chocolate. Slice and serve.