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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 12 |
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My english boyfriend introduced me to this pie, and after a bit of tweeking, I came up with this way of making it. It takes no time at all, and tastes fantastic. Ingredients:
250 g of gingernut cookies |
100 g butter |
175 g butter |
175 g caster sugar |
1 (397 g) can condensed milk |
2 bananas |
150 ml double cream |
grated chocolate, to decorate |
Directions:
1. Melt butter just a bit and add to well crushed cookies, mix well.
2. Press mixture into the bottom of a 19cm deep, loose-bottom tin.
3. Chill for 30 minutes.
4. Place sugar in a saucepan till it is melted and it begins to change to golden brown.
5. Remove from heat and add butter, stir continuously.
6. Return to heat and bring to boil for a few minutes.
7. Remove from heat and add condensed milk.
8. Stir well.
9. If the mixture does not feel very thick, return to heat, stirring constantly, till it does.
10. Pour over the biscuit base and chill till firm.
11. Slice or mash 2 bananas and spead on the top of the caramel.
12. Then beat the cream till thick, and spread over the bananas.
13. Decorate with grated chocolate.
14. Slice and enjoy!
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