Fairtrade Banoffee Pie

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This is an English dish. Crunchy, sweet, creamy and chocolatey, oooh yes please.

This delicious sweet course should be made ahead of time and kept chilled until served. Quantities are for four generous portions, can be stretched a little.

Ingredients

Pie base:
250 g
plain digestive biscuits
125 g
margarine
Pie topping:
175 g
FAIRTRADE raw cane sugar
175 g
margarine
400 g
condensed milk
3 medium
FAIRTRADE bananas
1
FAIRTRADE lemon
150 ml
whipping cream
1
small bar darkly divine FAIRTRADE chocolate
FAIRTRADE
Sources

Method

Preparation

Juice the lemon and discard the skin and pips.

Crush the biscuits as if you were making breadcrumbs.

Make the base

Grease the bottom of a round, 20 cm baking tin.

Melt the margarine over a gentle heat in a saucepan and stir in the biscuit crumbs.

Place the biscuit mix in an even layer on the bottom of the tin and smooth out with the back of a spoon.

Place in the refridgerator for 60 minutes or so.

Make the topping

Over a gentle heat, melt the margarine and stir in the sugar and condensed milk.

Bring slowly to a boil, turn down to a simmer, and simmer for 4 or 5 minutes, stirring continuously until the mixture browns.

Pour over the biscuit base and place back in the refridgerator until the mixture has set.

Peel and chop the bananas.

Toss the bananas in the lemon juice, and then make a layer of bananas over the base, reserving a few for decoration.

Whip the cream until thick and make a cream layer over the bananas.

Decorate with the remaining bananas and grated Darkly Divine chocolate.

To serve

Serve chilled.

Variation

There are no variations suggested.

This needs ripe, but only slightly spotty bananas.