Banoffee Pie

1. 1

   Mix 1/2 cup butter with crushed cookies and stir until coated. Press into base of an 8 inch fluted tart pan. Chill for 20 mins, until firm.

2. 2

   Bring condensed milk and remaining butter to a boil, stirring continuously. Reduce heat and simmer for 8-9 mins, until thickened and lightly caramelized. Remove from heat and beat in heavy cream. Pour over chilled base and set aside to cool for 15 mins. Chill for another 3 hours, until cold and firm.

3. 3

   Transfer cooled pie to a serving plate. Toss bananas in lemon juice then use to decorate top of pie along with spoonfuls of creme fraiche. Dust with cocoa powder to serve.

No additional tips available.