Banoffee pie is a dessert for the God’s; deliciously sweet, crumbly, liquidy, plus it has fruit in it, so it’s healthy (banana is half of the word banoffee, okay). It’s also a dessert that doesn’t take too much time, perfect for dinner parties with parents or when trying to impress your best pals.
Our wonderful friend and accomplished 21 year old chef Ashleigh Jarvis told us earlier this week about her love for banoffee pie, cementing her in our hearts forever. We managed to convince Ashleigh to share her recipe and allow you to roll up your sleeves and get baking.
The Recipe
Ingredients
2 cans of sweetened condensed milk
300g Digestive biscuits.
125g butter (Melted)
Ashleigh’s Method
Boil the sweetened condensed milk, in the can in water. Making sure the cans are completely submerged in water the whole time. For 3 hours. And cool in fridge.
Melt the butter.
Crush up the digestive biscuits up and mix with the melted butter. The press into a tart tin and set in the fridge for 1hr.
Open the condensed milk can and spoon on top of the biscuit base. Set in fridge for 1 hr.
Serve with Cream, fresh Banana and grated chocolate.
Thank you Ashleigh. You are now responsible for the foundations of many people’s happy future pie memories and we will think about you every time we eat this perfect banoffee pie.
Try Ashleigh’s take on Jewish New York style deli-food at Benjamin & Daughters.
