Chocolate Banoffe Pie so easy.. so delicious, in this recipe the bananas are hidden away in beautiful layers of chocolate and caramel and topped of with an orange whipped cream...
Place the biscuits in the bowl of a food processor and process until finely crushed and then add the liquor. Add the butter and process until well combined.Put the biscuit mixture into a fluted tart tin with a removable base. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin.Place in the fridge until required.
Peel and thinly slice bananas, and arrange over the biscuit base
To make the caramel filling(If you're using the ready made caramel filling just warm it up a little bit and continue from step 6)
Either pierce two holes at the top of each can or with a can opener, open the cans half way. No need to pull the lid back.
Place the cans in a deep sauce pan and fill the pan with water just until 3/4th of the cans is immersed and simmer over low heat for 3-4 hours thicker.Keep an eye on the the water level, making sure to refill the water and maintain the level. After the 3-4 hours, turn off the heat and let the can cool.
Remove the lid and pour the warm caramel over the bananas in the pie shell Cover with plastic wrap and place in the fridge for 30 mins to chill.
To make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil with the butter and milk.
Pour the hot cream mixture over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour the ganache glaze over the tart. and gently smooth out
Crush the biscuits or scatter the chopped roasted peanuts on top with a few slices of bananas
Refrigerate until set.Whip the cream until its firm and fold in the orange juice then either serve with the pie or pipe around the pie. Take the pie out of fridge about 10 mins before serving, slice and ENJOY!
* If you don't have a food processor or simply too lazy to pull it out of the cupboard just put the biscuits in a bag and bash it with a rolling pin till it becomes fine crumbs
* If your boiling the condensed milk for this recipe it is probably best to do well in advance.
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