AMANDA’S BANOFFEE PIE
‘n Maklike en gou-gou poeding of tea-time treat.
- Base:
- 100 g butter, melted
- 250 g Tennis biscuits, crushed
- Caramel Filling:
- 1 can Caramel Treat (I used Banoffee Caramel Treat (limited edition)
- 1 (155 ml) tin desert cream
- 1 teaspoon lemon juice
- 1 teaspoon castor sugar
- 4 – 5 small bananas
- Topping:
- 300 ml fresh cream
- 1 tablespoon lemon juice
- 1 tablespoon castor sugar
- 1 Flake chocolate or any grated chocolate of choice
20 cm loose-bottomed cake tin, greased
Put the biscuit crumbs in your bowl, then tip in the melted butter and mix it all together.
Spoon this into your cake tin and press against the bottom and sides – this is the base of the banoffee pie.
Chill it for ten minutes.
Heat the Caramel Treat in a non-stick saucepan over low heat, stirring all the time until slightly more liquidly.
Whip the tin of desert cream together with 1 teaspoon lemon juice and 1 teaspoon castor sugar until it thickens slightly. ******NB-Will not thicken to stiff consistency.
Mix together the desert cream and caramel treat.
Peel and slice bananas into thin slices- fold into caramel filling.
Spread the caramel filling over the base.
Chill while you make your topping.
Whip fresh cream, lemon juice and castor sugar together until stiff.
Spread top of pie with the cream and decorate with grated chocolate.
Chill for about 1 hour or until firm and ready to serve.
Recipe: Amanda Conradie
Photo: Elize de Kock
