Ever Had banoffee pie and wondered? Why is the crust so buttery, how is the caramel so milky? Well, here we reveal all the banoffee pie secrets. It's light fresh and just beautiful.
It has a beautiful buttery biscuit crust, a thick layer of toffee/dulce de leche, fresh bananas, and whipped up cream.

And I am giving out the recipe for dulce de leche as well, which can be used for so many applications like filling for cakes, piping on cookies, making shakes, etc.

Makes a small serving bowl
Can also be made in small dessert glasses
Recipe for the Crust:

1) 20 digestive biscuits (any brand would do)
2) 125 grams unsalted butter (melted )

Products required for other layers:
1) 1 can condense milk (milkmaid)
2) 250 ml whipping cream (Rich, tropolite, etc)
3) fresh Bananas - 4/5
4) dark chocolate grated (optional)
*please be careful when caramelizing condensed milk takes up to 2-3 hours on low heat
* toffee/dulce de leche once made can be stored up to a month for any application
*chill the pie before serving for 1-2 hours


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#easyrecipe #banofeepie #celebratewithtcc

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