Banoffee Pie

Ingredients

Digestive biscuits

200 grams, crushed

Unsalted butter

100 grams, melted

Caramel sauce

400 grams, store-bought or homemade

Ripe bananas

3, sliced

Whipped cream

300 ml, heavy cream

Sugar

2 tablespoons (for sweetening the cream)

Vanilla extract

1 teaspoon (for flavoring the cream)

Chocolate shavings

for garnish

Instructions

1. In a mixing bowl, combine the crushed digestive biscuits with the melted unsalted butter until the mixture resembles wet sand.
2. Press the biscuit mixture firmly into the base and slightly up the sides of a 9-inch pie dish to form a sturdy crust. Ensure it's compact for better structure.
3. Spread the caramel sauce evenly over the biscuit crust, ensuring every corner is covered for a luscious base.
4. Arrange the sliced bananas artfully on top of the caramel layer, allowing some to peek through for a beautiful presentation.
5. In a separate bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form. This will create a fluffy texture that complements the pie beautifully.
6. Gently spoon the whipped cream over the bananas, smoothing it out to create an even layer.
7. Sprinkle chocolate shavings generously on top for a finishing touch.
8. Refrigerate the pie for at least 2 hours to allow it to set and the flavors to meld.
9. Once chilled, slice and serve chilled, enjoying the layers of flavor and texture.