Quick and Easy Banoffee Pie with Glenisk Organic Cream

A Simple Dessert – Quick and Easy Banoffee Pie

This is Banoffee Pie – one of the easiest desserts I know. Banoffee Pie. To top it off it could only be my ol’ favourite Glenisk Organic Cream. I only started eating Banoffee Pie a few years ago as I had convinced myself I didn’t like it – I’d tried a rotten one years ago that had put me off.

It surprises me that I had a bad experience with this dish as it’s basically fool proof to make and with the introduction of Carnations Caramel to the bakers market a few years back, making it has never been so easy. No longer is there a need to heat a can of condensed milk as the caramel is already to go as is, in a tin. This recipe has a secret ingredient that I learnt from a friend – and it gives it a little something extra. This is an easy recipe that can be adapted to your own taste. This recipe is to mine. Enjoy!

Quick and Easy Banoffee Pie

Quick and Easy Banoffee Pie Ingredients:

Digestive Biscuits – I used a full packet for mine but if you prefer a thinner base, use less.
Butter – I judge it on the consistency of the biscuit crumble – I used about a third of a 454g tub.
Caramel – one tin, I used Carnation but if you know of another brand, use that.
Bananas – about three small ones will do, you’ll judge it as you make the pie.
Banana Custard – the secret ingredient, you’ll need enough to drizzle over the banana’s – a small tub is sufficient.
Cream – I used Glenisk Organic Cream and used 3/4 of the carton.
Chocolate – I used dark chocolate but you can use whichever you prefer.

You can make your Banoffee Pie in a regular dish but it is best to make it in a loose bottom pie tin.

Further Reading: Nigella Lawson’s – Old Fashioned Chocolate Cake

Quick and Easy Banoffee Pie Method:

Place the digestive biscuits in a freezer bag. I like the Ikea ones I picked up there on my last visit as they are nice and strong and take a good beating. Make sure all the air is out of the bag before you close it, then bash or roll away with your rolling pin. If you don’t have a freezer bag or rolling pin, improvise with a plastic bag and the bottom of a bowl.
Melt the butter. This can be done by placing the butter in a bowl, over a pan of water and heated on your cooker. Alternatively melt it in the microwave. If you are melting it in the microwave, be sure to keep an eye on it as it can burn.
Mix the biscuit crumbs and butter together and put the mixture into the pie tin. Pat it down and up the sides of the tin, creating a kind of shell. Pop it in the fridge to chill for about 10-15 mins.
Open the tin of caramel and pour over the base. Pop it back in the fridge to chill. Carry on with whatever you have to do.
When you are ready to serve, whisk the cream.
Slice the bananas over the caramel. Drizzle the banana custard over the banana’s. Dollop the cream over the top.
Grate chocolate all over.
If you have used a loose bottom pie tin, hold the pie tin from the bottom with one hand and gently remove the pie from the tin by pushing the base of the tin upwards. Place it on a plate and you are ready to serve. If you use a regular pie dish, grab a big spoon or scoop, dish it out and serve it up.