Banoffee Pie

For the crust: Heat your oven to 350 degrees F and set out a 9-inch pie plate or 10-inch removable bottom tart pan. If using a tart pan, place on a baking sheet to avoid any butter leaks.

Stir together the digestive biscuit or graham cracker crumbs, granulated sugar, salt and cinnamon in a bowl. Add in the butter and toss well to evenly combine. Transfer the crumb mixture to the pie plate or tart pan and, using the bottom of a measuring cup or glass, evenly press the crust along the bottom and up the sides. Bake the crust for 15 minutes, then set aside to cool to room temperature. Meanwhile, prepare the filling.

For the filling: Melt the butter and brown sugar together in a medium saucepan over medium to medium-low heat. Once melted, add in the sweetened condensed milk and bring to a boil and cook, stirring constantly, until golden brown and the mixture starts to pull away from the sides of the pan, 3 to 4 minutes. Remove the pan from the heat and stir in the salt and 1 teaspoon of the vanilla. Set aside to cool slightly.

When cooled slightly, transfer the toffee mixture into the crust and spread into an even layer. Scatter with the toffee bits and top with the sliced banana. Cover with plastic and transfer to the fridge for at least 2 hours to chill and firm up.

When chilled, whip the cream, confectioners’ sugar and remaining teaspoon of vanilla on medium speed until soft peaks form, 3 to 4 minutes. By whipping the cream on medium, the bubble structure will be smaller giving the whipped cream more stability which will allow it to hold up for longer. Dollop and swirl the whipped cream on top of the bananas and garnish with the chocolate shavings.

This pie can be kept in the fridge for up to 5 days. To keep the whipped cream tasting fresh, I like to store it under an upturned mixing bowl as a make-shift lid.