Bringing back another oldie but goodie. This was another of my childhood favourites, obviously with my own twist on it. It truly is a luscious dessert with a bit fo crunch, chew and creamy goodness. You can make the base and the caramel the day before but I would recommend making the carmelised bananas and topping with the cream the day of. I made one serving to avoid eating a whole pie by myself but the recipe below is for 8 serves.
Ingredients
Base
1 packet of digestive biscuits
150g butter
50g dessicated coconut
Caramel
1 tin of condensed milk (the one I had was 395g)
75g of coconut sugar for the caramel
75g butter for the caramel
Carmelised bananas
3 bananas
75g of coconut sugar for the caramelised bananas
75ml of rum for the caramelised bananas
75g of butter for the caramelised bananas
2 tbsp. of rum for the cream
300ml of double/whipping cream
Method
Crush up the biscuits. Heat a saucepan, add the butter and heat until melted. Stir in the biscuits and coconut. Add the biscuit mixture to a pie dish. Spread the mixture and flatten. Place in the fridge for the moment.
In another saucepan add the 75g of butter, the condensed milk and 75g of coconut sugar and whisk over a low heat until melted. Continue to whisk for another 2-3 minutes until the mixture is smooth. Remove the base from the fridge and spread over the caramel sauce. Place the pie back in the fridge and get on with the bananas.
Slice the bananas. I did them on the diagonal and made them relatively chunky but there are no rules. Add the 75g of coconut sugar and 75g of butter to a large frying pan, heat on medium and allow the butter to melt. Add in the rum and let it reduce a little. Add in the bananas. Leave to carmelise on one side for about 4 minutes, flip and repeat on the other side.
Remove the pie from the fridge and place 3/4 of the caramelised bananas on top of the caramel. Put it back in the fridge.
Whip the cream and stir in the rum. Take the pie out of the fridge and top with the cream. You could pipe it on if you want to be fancy, otherwise spread it out evenly with a spatula. Top with the remaining bananas and you are good to serve.
Tip: to cut your slices of pie, pour boiling water over your knife and it should glide through.
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