Banoffee Pie

Instructions

1. Prepare the biscuit base
   In a food processor, blend the digestive biscuits until they resemble fine crumbs. Add the melted butter and pulse until combined. Press the mixture firmly into a 23cm loose-bottomed tart tin, ensuring an even layer on the bottom and sides. Chill in the refrigerator for 30 minutes to set.
2. Make the toffee filling
   In a medium-sized saucepan, combine the condensed milk, dark brown sugar, and butter. Cook over medium heat, stirring constantly, for about 10-12 minutes until the mixture thickens and turns a caramel color. Remove from heat, stir in the sea salt, and allow to cool slightly.
3. Assemble the base layers
   Pour the toffee filling onto the chilled biscuit base, spreading it evenly with a spatula. Return to the refrigerator and chill for at least 1 hour until the toffee layer is firm.
4. Add the banana layer
   Once the toffee is set, arrange the sliced bananas in an even layer on top, covering the entire toffee surface. Ensure the bananas are ripe but still firm for the best flavor and texture.
5. Prepare the cream topping
   In a large bowl, whip the double cream with the icing sugar and vanilla extract until soft peaks form. Be careful not to over-whip the cream. It should hold its shape but still be smooth and spreadable.
6. Complete the assembly
   Spoon or pipe the whipped cream over the banana layer, creating decorative swirls if desired. Cover the entire surface of the pie to prevent the bananas from browning.
7. Add final decoration
   Sprinkle the grated dark chocolate over the cream layer and dust lightly with cocoa powder for an elegant finish. The contrast of the dark chocolate against the white cream creates a beautiful presentation.
8. Chill and serve
   Refrigerate the completed pie for at least 30 minutes before serving to allow all the flavors to meld together. When ready to serve, carefully remove from the tart tin and slice with a sharp knife, wiping the blade between cuts for clean slices.