Banoffee Pie

Ingredients

• 8 oz (225g) digestive biscuits or graham crackers
• 6 tablespoons unsalted butter
• 1 can (14 oz) dulce de leche
• 3 ripe bananas, sliced
• 1 1/2 cups heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Dark chocolate, for garnish

Before you cook

• Crush the digestive biscuits into fine crumbs in a food processor or with a rolling pin.

Steps

1. Melt the butter in the microwave or a small saucepan.
2. Mix the crumbs with the melted butter until evenly moistened.
3. Press the crumb mixture firmly into the base and up the sides of a 9-inch tart or pie pan.
4. Refrigerate the crust for 30 minutes, until firm.
5. Spread the dulce de leche evenly over the chilled crust.
6. Slice the bananas.
7. Arrange the sliced bananas in an even layer over the dulce de leche.
8. Whip the cold heavy cream with the powdered sugar and vanilla until soft peaks form.
9. Spoon the whipped cream over the bananas, spreading it to the edges.
10. Grate the dark chocolate over the top of the pie.
11. Refrigerate the pie for at least 1 hour before slicing.
12. Slice with a warm knife and serve chilled.