Banoffee Pie Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
10 Mins
Cooking Time
60 Mins
Total Time
70 Mins
Makes
6.00 wedges
Ingredients
For The Biscuit Base
1 cup crushed digestive biscuit
1/2 cup melted butter
For The Toffee
1 tin (400 gms) condensed milk
1 cup sliced banana
1 cup beaten unbeaten whipped cream
For The Garnish
2 tbsp grated dark chocolate
Method
- Combine the biscuits and melted butter in a bowl and mix well.
- Spread the mixture into a 7” loose bottomed cake tin and spread it evenly.
- Refrigerate for 15 to 20 minutes. Keep aside.
- Put the condensed milk tin in water in a deep pan and cook on a high flame for 1 hour. Keep aside to cool slightly.
- Once cooled open the tin and remove the toffee in a bowl and mix well. Keep aside.
- Place ½ cup of bananas on the prepared biscuit base and arrange them evenly all over.
- Pour the toffee over it and spread it evenly with the help of a butter knife.
- Put ½ cup of whipped cream over it and spread it evenly.
- Put the remaining ½ cup of bananas over it and spread it evenly.
- Put the remaining ½ cup of whipped cream and again spread it evenly using a butter knife.
- Place the cake tin on a plate and refrigerate for 45 minutes.
- Demould the pie and garnish with grated chocolate.
- Cut into 6 equal wedges and serve chilled.
See step by step images of Banoffee Pie, Eggless Banoffee Pie
