Banana and toffee pie with even more naughtiness - baileys cream and buttery hobnob biscuit base!
Ingredients
- 100g butter
- 225g hobnob biscuits
- 1 x 397g tin of Carnation condensed milk
- 2 x ripe bananas
- 150ml double cream
- 2 tbsp baileys
- 1 tsp cocoa powder (optional)
- 100g butter
- 225g hobnob biscuits
- 1 x 397g tin of Carnation condensed milk
- 2 x ripe bananas
- 150ml double cream
- 2 tbsp baileys
- 1 tsp cocoa powder (optional)
Gently melt your butter. Smash up your biscuits and combine them with your butter. Layer into the base of a pie dish and pack down.
Simmer a can of Carnation condensed milk (the whole can unopened) in a pan of water for 3 hours. It will turn it into a luxurious caramel sauce. Spread that onto your buttery biscuit base.
Slice up your bananas and layer them on top.
Whisk your cream with the baileys until light and fluffy and spread that over too. And dust with cocoa powder. Easy!