Banoffee Pie

OK. I still don't get it why pie and not cake. However, pie or cake it is still delicious and really easy to make.
I have been feeling guilty for feeding my husband sandwiches for dinner for the past two months, and to ease the guilt and celebrate his birthday, this Banoffee Pie recipe was real godsend. I would have ordered the cake and would have had it delivered if I had remembered to do that earlier in the week, but since I'm not functioning properly, that was out of question.
Good thing is that the 'birthday boy' aka my husband, loved his birthday cake. He's very fussy eater, but for first time he didn't came up with comments 'it's too sweet, too sticky or too dry'.
Well...Happy Birthday darling and many many happy returns!
Before I type the recipe, I must add that it's not mine, but kindly 'borrowed' from here. (All trademarks and other intellectual property appearing on this site are owned by Société des Produits Nestlé S.A. Vevey, Switzerland).

So, for 12 servings you will need:

Base:

• 100g (3½oz) butter, melted
• 250g (9oz) digestive biscuits

Filling:

• 100g (3½oz) butter
• 100g (3½oz) dark brown soft sugar
• 397g can Carnation Condensed Milk

Topping:

• 4 small bananas
• 300ml carton double cream, lightly whipped
• chocolate powder
  

You will also need:

• 20cm (8”) loose-bottomed cake tin, greased

Method:

To make the base, process the biscuits until crushed. Stir in the melted butter. Press the mixture into the base and 4cm (1½") up the sides of the tin. Chill the base while you make the filling.

To make the filling: place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously. When the caramel has started to boil, remove from the heat and pour over the biscuit base. Cool, and then leave to chill for about 1 hour, until firm.


To serve, remove the pie from the tin and place on a serving plate. Slice the bananas, fold half of them into the softly whipped cream and spoon over the caramel base. Decorate with the remaining bananas and finish with the chocolate powder.