Chocolate Banoffee Pie Recipe at MyDish

Chocolate Banoffee Pie

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Method

  • 1. Add the cocoa powder, mixed spice and melted butter to the crushed biscuits and blend well. Press the mixture into the base and part way up the sides of a 20 cm (8 in) spring-form cake tin, then chill well.

  • 2. Make the filling: place the butter and both sugars in a saucepan over a low heat, stirring until the butter has melted and the sugars dissolved. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel. As soon as it comes to the boil, remove from the heat, then add the treacle and melted chocolate and mix thoroughly.

  • 3. Spread the filling over the biscuit base and chill for about 1 hour
  • 30 minutes, until firm.

  • 4. To serve, slice the bananas, fold half of them into the whipped cream and spoon over the toffee base. Decorate with the remaining bananas and dust liberally with cocoa powder.

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    Ingredients

    • BASE
    • 2 tbsp. Cocoa powder
    • 1 tsp. Mixed spice
    • 100g Butter. melted
    • 250g Digestive biscuits. finely crushed
    • FILLING
    • 100g Butter
    • 50g Caster sugar
    • 50g Dark brown soft sugar
    • 397g can Carnation Condensed Milk
    • 1 tbsp. Black treacle
    • 75g Dark chocolate. melted
    • TOP
    • 4 Small bananas
    • 284 ml carton Double cream. lightly whipped
    • to dust Cocoa powder

    By Views 1723  Added Wed May 5 2010


    It’s probably the most famous Carnation recipe ever. I have updated the classic recipe, making it even more delicious by adding black treacle, mixed spice and dark chocolate.

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