Boozy banoffee pie

Ingredients

For the base

• 100g pecan nuts
• 250g digestive biscuits
• 160g salted butter

For the caramel

• 125g unsalted butter
• 125g light brown sugar
• 1 x 397g tin condensed milk
• a pinch flaky sea salt

For the rum caramel bananas

• 4 ripe bananas
• 50g unsalted butter
• 50g light brown sugar
• 2 tbsp dark spiced rum

For the rum cream

• ½ tbsp icing sugar
• 300ml double cream
• 2 tbsp dark spiced rum

Step by step

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Get ahead

Make the base and caramel the day before and keep in the fridge.

1. Gently toast the pecans in a wide frying pan for a few minutes. Cool, transfer to a food processor and blitz them to a chunky consistency. Remove 25g from the food processor and set aside. Add the digestives to the food processor and blitz to a fine crumb with the remaining pecans. Tip into a large bowl.
2. In the same frying pan, add the butter and melt. Increase the heat slightly until it starts to foam, then begin stirring. You will be able to smell the butter turn slightly nutty and the milk solids will turn caramel in colour. Remove from the heat and stir into the digestive mix. Press this mixture into the base and sides of a 23cm wide, 4cm deep fluted tart tin to make a pie crust. Leave in the fridge to set and firm up for at least 1 hour.
3. To make the caramel, melt the butter with the light brown sugar in a large nonstick frying pan over a medium low heat. It will look as though it won’t come together but keep stirring and it will start to bubble gently. Once all the sugar is melted, stir in the condensed milk and turn the heat down to very low. Cook for 1 minute, then spoon into the pie crust. Sprinkle over a little bit of flaked sea salt. Return to the fridge to set, about an hour.
4. An hour before you want to serve, make the rum caramel bananas. Slice 3 of the bananas into 5mm discs and slice the last one in half lengthways. Wipe out the pan used to make the caramel and add the butter and sugar, keep stirring until it comes together. When it starts to bubble, add the discs of banana. Give them a good stir so they are thoroughly coated and drizzle over the rum. Cook over a medium-high heat until the bananas have browned. Spoon out onto a plate to cool and add the lengthways-sliced banana to the pan. Allow to cook for a few minutes on one side, then flip over once golden and cook the other side. Remove to a plate to cool.
5. Carefully remove the pie from the tin, to a serving board. Lay the cooled sliced discs of banana on top of the set caramel evenly. In a large bowl, whip together the icing sugar, cream and rum until just holding its shape. Spoon on top of the bananas and spread with a spatula. Add the long slices of banana over the top, sprinkle over the leftover pecans and serve.

source:https://www.sainsburysmagazine.co.uk/recipes/desserts/boozy-banoffee-pie

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