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Chapters:

0:00-0:15 - Intro
0:06-0:44 - Making the biscuit base
0:45-1:05 - Lining the mold
1:06-1:41 - Toffee sauce
1:42-1:57 - Prepping the banana
1:58-2:35 - Caramelising the banana
2:36-2:54 - Whipping the cream
2:55-3:37 - Assembling the pie
3:38-3:48 - Setting the pie
3:49-4:10 - Preparing the garnish
4:11-4:29 - Garnishing the pie
4:30-4:39 - Outro

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RECIPE - BANOFFEE PIE WITH TOFFEE SAUCE
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BISCUIT BASE:
20-25 digestive biscuits (I've used Marie)
70 gms melted butter

Crush the biscuits roughly & add in the melted butter. Mix it well till the mixture resembles wet sand. Transfer the mixture to your mold. Cover the edges too & press it down firmly. Let it chill in the fridge for 20-30 minutes.

TOFFEE SAUCE:
50 gms butter
50 gms brown sugar
300 gms condensed milk

Heat the butter & sugar till it slightly caramelizes. Turn off the flame & add in the condensed milk. Turn the flame back on & keep the heat on medium, and cook the sauce till it caramelizes & thickens. Keep aside.

CARAMELIZED BANANA:
1 tbsp butter
1 tbsp sugar
1 banana, cut lengthwise

Heat the butter & sugar till it caramelizes slightly. Add the banana slices & coat it in the caramel. Keep aside.

ASSEMBLY:
1 cup whipping cream, whipped to soft peaks
Milk chocolate, grated (for garnish)

Add the toffee sauce to the chilled biscuit base. Top it with the caramelized banana slices. Add some whipped cream on top. Chill this in the fridge for 30-40 minutes. Demould the pie & garnish with some more caramelized banana slices, and grated milk chocolate & dig in.!

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