Take the set biscuit base out of the fridge and pour the caramel onto the biscuit base. Transfer to the fridge and leave to cool completely.

This one just so happens to be vegan. The perfect vegan dessert pie for Thanksgiving or any dinner party. Alternatively, it could be that it has been allowed to sit in a warm kitchen for too long, as natural, fresh cream can easily melt on warm days. To make the base, melt the butter in a small saucepan. Break the biscuits into chunky pieces and put in a food processor. Blend into crumbs, then add the melted butter and, with the motor running, blend well. Alternatively, put the biscuits in a strong polythene food bag and bash with a rolling pin. Tip into a bowl and stir in the melted butter.Bananas Browning: Though I haven’t experienced the bananas browning underneath the whipped cream, you can certainly squeeze a few drops of fresh lemon juice all over the banana slices before layering them into the pie. This keeps the banana slices fresh, especially if you’re making the pie a day in advance. With a small amount of juice, you won’t detect the lemon flavor. There are a couple ways you can make dulce de leche from a can of sweetened condensed milk. You can boil it—the actual closed can—in a pot of water for a couple hours or you can pour the sweetened condensed milk in a pie dish and bake it in a water bath. I prefer the oven method because I’ve heard some pretty scary stories about the hot cans bursting open after boiling for so long. Items you need: Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Different stoves have different settings and while we all refer to low, medium and high heat, in reality this can vary quite a lot. You need to use your judgement to see when the caramel is ready. What takes 10 minutes for one person might take 5 for another and 20 for another! If you decide to make ahead by chilling the biscuit and caramel layers overnight without any toppings, you might find that the caramel goes too hard. If so, let it return to room temperature before adding the banana and cream. Smash the biscuits up in a bag or food processor until you have fine crumbs, then tip into a large bowl.

Chocolate Banoffee Pie

Press mixture across bottom and up sides of a 9"-diameter pie dish with your hands. Freeze crust 5 minutes. Step 3 Crumbled Flake Bar or grated milk chocolate to sprinkle over the top. A bashed up Crunchie bar also works very well if you have a real sweet tooth. Whizz the biscuits to crumbs in a food processor (or put them in a freezer bag and smash them to smithereens with a rolling pin), roughly chop the pecans and stir together with the melted butter. Press the mixture into a 23cm loose-bottomed tart tin to line the base and sides. Chill while you make the filling. In fact, Oliver's whole recipe is plain odd: he purees bananas and milk, and then stirs in the caramel to make a strange hybrid layer, which tastes far too intensely of bananas and not enough of caramel. I'll be keeping things separate, and slicing the bananas thinly, rather than laying them out in halves, as Dowding suggests – it gives a more even distribution. Tossing them in a little lemon juice, as Bell suggests, means the pie keeps better, and in the short-term lends just a hint of tanginess to all that sweetness. Topping Unripe bananas will be a little bit green and firmer than yellow, ripe bananas. Unripe bananas will also be much harder to mash, so ripe is best for this recipe.