Ingredients
For the base:
7 tbsp (100g) butter, melted
250g graham crackers or digestive biscuits, crushed
For the toffee:
7 tbsp (100g) butter
⅔ cup (100g) dark brown sugar
1 can (14 oz/397g) sweetened condensed milk
For the top:
3 to 4 bananas
1¼ cup (300ml) heavy cream, lightly whipped
Cocoa powder
Method:.
Crush the crackers/biscuits in a food processor or by hand, as finely
as possible. Mix it with the melted butter and spread it around the
base of an 8-inch (20 cm) spring-form pan. If you wish, you may grease
the pan beforehand to make it easier to remove the pie later. Leave it
in the freezer for ten minutes.
Melt the butter and brown sugar in a non-stick saucepan over low
heat, stirring all the time with a silicon spatula or whisk, until the
sugar has dissolved. Add the sweetened condensed milk and bring to a
boil, always mixing. Let it boil for about a minute and spread over the
biscuit base. Let it cool for a few minutes and then chill it for at
least 1 hour in the fridge, until firm.
Slice the bananas and place them over the toffee. Top with whipped
cream and decorate with cocoa powder. Leave it in the fridge until it’s
time to serve.
No comments:
Post a Comment