Banoffee Pie Recipe
This hand crafted Banoffee Pie Recipe is one of our most loved treats here at Carnation. This is our great Recipe utilizing Carnation Condensed Milk to make a brilliant caramel and a smashed scone base. It’s a great gathering piece and an ever-prominent sweet, but at the same time it’s anything but difficult to make. You are learning by Sabarecipes.com
For the base:
- 100g butter, melted
- 250g digestive biscuits, crushed
- For the caramel:
- 100g butter
- 100g dark brown soft sugar
- 397g can Carnation Condensed Milk
For the top:
- 4 small bananas
- 300ml carton whipping cream, lightly whipped
- grated chocolate
You will also need…
20cm loose-bottomed cake tin, greased
How to Make Classic Banoffee Pie Recipe
Put the bread scraps in your bowl, at that point tip in the softened spread and combine it all. Spoon this into the base and press against the base and sides – this is the base of the banoffee pie formula. Chill it for ten minutes.
Soften the margarine and sugar into a non-stick pan over a low warmth, blending all the time until the point when the sugar has broken up. Include the dense drain and convey to a quick bubble for about a moment, mixing all the ideal opportunity for a thick brilliant caramel. Spread the caramel over the base, cool and afterward chill for around 60 minutes, until firm or until prepared to serve.
Painstakingly lift the pie from the tin and place on a serving plate. Cut the bananas; crease half of them into the delicately whipped cream and spoon over the base. Adorn with the rest of the bananas and complete with the ground chocolate.
To get the most out of our banoffee pie Recipe, ensure that you truly heat up the filling for no less than 1 moment to make certain it sets to an incredibly great squidgy caramel.
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