Phil Vickery has updated the classic banoffee pie recipe, making it even more delicious by adding black treacle, mixed spice and dark chocolate. This is a tempting treat that no-one will be able to resist! This recipe serves 8 people and will take around 35 mins to prepare and bake – and its well worth the wait! The chocolate in this mouth-watering banoffee pie really does work wonders with the soft banana, rich toffee and heaps of cream. It’s a real treat for dessert that the whole family can tuck into and enjoy together.
- For the base:
- 2tbsp cocoa powder
- 1tsp mixed spice
- 100g (4oz) butter, melted
- 250g (9oz) digestive biscuits, finely crushed
- For the filling:
- 100g (4oz) butter
- 50g (2oz) caster sugar
- 50g (2oz) dark brown soft sugar
- 397g can condensed milk
- 1tbsp black treacle
- 75g (3oz) dark chocolate, melted
- For the topping:
- 4 small bananas
- 284ml carton double cream, lightly whipped
- cocoa powder, to dust
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.
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.
Spread the filling over the biscuit base and chill for about 1hr 30 mins, until firm.
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.
You can decorate the pie with some of the dark chocolate grated if you'd prefer