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!
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
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.
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.
To make the biscuit base, place the crushed biscuits into a bowl with the melted butter and mix well.
Spread the biscuit mixture onto a 25cm cake tin, pressing it down so that it forms an even base.
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.
Add a layer of chopped bananas. Leave in the fridge for 30 minutes to cool
Once cooled, spread the whipped cream evenly over the top.
- For added naughtiness decorate the top with Reese’s Mini Buttercups.