This recipe is terribly naughty but irresistible. This was made especially for me by our sister Faye as she knows I’m a big fan of banoffee pie, and an even bigger fan of Reese’s Buttercups so what did she do… she made a Reese’s Banoffee Pie!
Ingredients
Serves 8
For the caramel:
100g unsalted butter
100g caster sugar
400g condensed milk
For the banoffee pie:
150g digestive biscuits, crushed
75g butter, melted
2 packets of Reese’s Buttercups
2 bananas, chopped
250ml double cream whipped
1 packet of Reese’s mini buttercups for decorating
Method
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To make the caramel, heat the butter and sugar in a pan over a low heat, stirring so that the butter melts and sugar dissolves.
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Add the condensed milk to the pan and bring to the boil. Stir the mixture until it thickens and starts to look like caramel. Then set aside to cool.
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To make the biscuit base, place the crushed biscuits into a bowl with the melted butter and mix well.
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Spread the biscuit mixture onto a 25cm cake tin, pressing it down so that it forms an even base.
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Add a thin layer of the caramel to the base. Then layer the large Reese’s Buttercups over this, then spread the remaining caramel over the top.
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Add a layer of chopped bananas. Leave in the fridge for 30 minutes to cool
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Once cooled, spread the whipped cream evenly over the top.
- For added naughtiness decorate the top with Reese’s Mini Buttercups.
Delicious, bookmarking the recipe!
Thanks! Glad you like it 🙂