Chocolate banoffee pie
For the base
- 75g/3oz unsalted butter
- 200g/7oz graham crackers or similar biscuits, crushed in a food processor
- 1 tbsp cacao powder or the chocolate caramel lling
- 85g/3oz Kah Kow 70% dark chocolate, chopped
- 400g/14oz dulce de leche
- 100g/4oz unsalted butter
- 100g/4oz brown sugar
- 1 tbsp golden syrup
- Pinch sea salt
For the topping
- 2 ripe bananas, sliced
- 250ml/9 oz heavy cream
- 100g/31/2oz Kah Kow milk chocolate, grated
Chocolate, bananas, dulce de leche, biscuit, cream – there’s nothing to go wrong here…
Using baking paper line the bottom of a round, 23cm/9inch loose- bottomed pie tin and butter the sides (or use 6 individual tins). Melt the butter then add to a bowl with the crushed biscuits, melted chocolate, cacao powder and mix. Tip into the prepared tin and press down with the back of a spoon. Place in the fridge for 20 minutes until firm.
Place the chocolate into a heatproof bowl over a pan of gently simmering water until the chocolate has melted. Set aside to cool slightly.
Warm the dulce de leche, butter and sugar in a pan over a low heat. When the sugar has dissolved, remove from the heat and combine with the chocolate and syrup. Take the set biscuit base out of the fridge and pour the chocolate caramel mixture on top. Transfer back into the fridge and leave to cool for at least 1 hour to set.
When ready to serve, slice the bananas and layer them over the set chocolate caramel. In a bowl, whip the cream until it forms soft peaks. Spoon the cream over the bananas and sprinkle with grated chocolate.