Life of pie!
Banoffee pie with hazelnut cream
SERVES 8
For the case
325g (11oz) digestive biscuits
200g (7oz) slightly salted butter, melted
100g (3½oz) blanched hazelnuts, toasted and finely chopped
For the caramel filling
125g (4½oz) golden caster sugar
397g (14oz) tin of condensed milk
125g (4½oz) slightly salted butter, cut into small pieces
For the top
3-4 bananas
a squeeze of lemon juice
300ml (10fl oz) double cream
3 tbsp Nutella
1 For the case: In a food-processor, blitz the digestives until you have fine crumbs (alternatively, put into a freezer bag and whack with a rolling pin). Tip into a bowl with the melted butter and 75g (2¾oz) of the chopped hazelnuts and mix to combine.
2 Press the mixture into a 26cm (10in) loose-based tart tin, then pop in the fridge while you make the filling.
3 For the filling: Add the sugar to a large, non-stick frying pan, put over a low-medium heat and allow to melt; do not stir! Once melted, turn up the heat and simmer until it has turned a deep, golden colour.
4 Turn the heat to low and slowly stir in the condensed milk. It may not come together immediately; keep stirring and it will become smooth and uniform in colour, about 10 minutes. Add the butter, stirring until melted and combined. Pour into the chilled case, smooth the surface and put back into the fridge for at least 1 hour.
When you’re ready to serve, peel and slice the bananas, toss with a little lemon juice (this will stop them going brown) and lay over the caramel. Whip the cream to soft peaks, fold in the Nutella, then spread over the bananas. Sprinkle over the reserved hazelnuts to serve.
