Donal Skehan's Crunchie Sticky Banoffee Pie

This is another recipe from The Good Mood Food Blog. This banoffee pie is really nice. The base is simple. It’s just mixing digestive biscuits and butter together! I find the flavour of the banana in the banoffee pie is a bit strong, but it’s still nice.

Donal Skehan's Crunchie Sticky Banoffee Pie

Ingredients
Serves 6 
1 can condensed milk (297g)
230g digestive biscuits, about 16 crushed finely
115g butter, melted
3 bananas
250ml of cream
3 crunchie bars, roughly chopped

Method

1. In a small high sided pot, cover the tin and boil the unopened can of condensed milk for 2 hours, keep an eye on it making sure the water level is always above the top of the can.

2. While the can is boiling, prepare the base of the pie.
Mix together the crushed digestive biscuits with the melted butter until they are combined and then spread the mixture evenly over the base of a 18cm cake tin with a removable base.

3. Cover and chill for 2 hours in the fridge.
When the can has finished boiling remove from the water and allow to cool. When the can is cool to the touch, open and spread the caramelised condensed milk over the biscuit base.

4. Slice the bananas evenly and arrange over the caramel.
Whip the cream until it is just about stiff and spread on top of the bananas.

5. Sprinkle the crunchie bar over the top of the cream as artistically as you feel necessary! Cover and refrigerate until you are ready to serve.