Chocolate Banoffee Pie

A community recipe by Coby

Not tested or verified by Nigella.com

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Introduction

My children decided that two of their little toys were having birthdays. This is the recipe we went for, as one of the critters is apparently a banana fan!

Ingredients

Serves: 10-12

Metric Cups

400 grams chocolate biscuits
200 grams butter (barely melted)
2 tins top 'n' fill (dulce de leche)
3 large bananas (firm but ripe)
600 millilitres cream (lightly whipped)
dark chocolate (for grating over)

14 ounces chocolate biscuits
7 ounces butter (barely melted)
2 tins top 'n' fill (dulce de leche)
3 large bananas (firm but ripe)
21 fluid ounces cream (lightly whipped)
bittersweet chocolate (for grating over)

Method

Chocolate Banoffee Pie is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pop the biscuits into a food processor and whizz about. When they are quite broken up, add the butter and zip about again once more.
Tip the buttery biscuit crumbs into the pie dish and, using a silicon spatula spread it evenly over the base and up the sides of the dish. I like to bring the biscuit just a little above the ridge of the dish. Put the dish in the fridge to chill for about 10 minutes.
Splodge both of the tins of caramel goo (the Top 'n' Fill) and spread over the biscuit base.
Cut the bananas into thinnish slices, and place evenly and slightly overlapping over the caramel. I find it easy to start from the outside and work my way into the centre.
Dollop the cream onto the bananas so that it completely swathes the bananas, but don't go over the biscuit edges.
Grate over a little chocolate. I used a coarse grade microplane which gave some little ribbons.

Pop the biscuits into a food processor and whizz about. When they are quite broken up, add the butter and zip about again once more.
Tip the buttery biscuit crumbs into the pie dish and, using a silicon spatula spread it evenly over the base and up the sides of the dish. I like to bring the biscuit just a little above the ridge of the dish. Put the dish in the fridge to chill for about 10 minutes.
Splodge both of the tins of caramel goo (the Top 'n' Fill) and spread over the biscuit base.
Cut the bananas into thinnish slices, and place evenly and slightly overlapping over the caramel. I find it easy to start from the outside and work my way into the centre.
Dollop the cream onto the bananas so that it completely swathes the bananas, but don't go over the biscuit edges.
Grate over a little chocolate. I used a coarse grade microplane which gave some little ribbons.