Episode 8! Our last episode of the summer series!!
This recipe is a summer classic, Banoffee Pie, perfect for a special occasion. ☀️

Please kick back and enjoy the video, you can always see my full recipe below. 👍😀

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This recipe makes a pie big enough to serve 6-8
This pie made fresh will last up to a week in an air tight container in the fridge.

Ingredients;

Dulce De Leche;
2Litres Plant based milk
400g Caster sugar
1/2tsp Bicarbonate of Soda
2tsp Vanilla Extract

Base;
300g Vegan digestive biscuits
120g Plant based butter

Toppings;
3x Bananas approx - as many as you desire to cover base
Vegan whipped cream - see recipe - summer series episode 3 Poppy Lettice
https://www.youtube.com/watch?v=ltgjN4IWt3o
Vegan chocolate shavings

Put the milk and sugar in a pan to simmer on a medium heat, stir until the sugar has dissolved, let simmer for 15 minutes then add the bicarb and stir through. Then leave to simmer for another 1hr 15mins (so in total it simmers for 1hr 30mins give or take). Make sure when your pan is simmering you check on it occasionally and give it a stir, towards the end of its cooking time stir it more regularly and when you are happy with the consistency and colour then take it off the heat and leave to cool.

Now onto the biscuit base, blitz your vegan digestive biscuits and melt your plant based butter, then stir the butter and biscuit crumb together, this will seem dry at first but keep going and don't add any liquid, it will come together perfectly. Once thoroughly mixed, grease your loose based pie tin then press your base into your pan and press hard to firm the base together making sure you press into the sides to make a crust too. Pop this in the fridge for a few minutes to set.

Now onto the fun part, putting it all together, cut up your bananas and lay them on top of you pie crust, then spread your Dulce de Leche on top, (if your Dulce de Leche was made in advance and has firmed up more over time, then pop in a heat proof bowl over a bain marie of hot water to slightly warm it and soften it again) then spread this in your pie.
Top with vegan whipped cream and grate some vegan chocolate to sprinkle all over the top, pop in the fridge for a few mins to cool and set together before serving.

Note;
The Dulce de Leche and whipped cream can be made up to a week in advance, the whipped cream can be frozen.

Awesome Intro Music By: Panthurr
Summer Fun : https://soundcloud.com/panthurr
https://www.instagram.com/spencer.panthurr/
https://panthurr.bandcamp.com/
https://twitter.com/panthurr_music
https://play.spotify.com/artist/2NZPNX4jXljA8MsUTrrgNq?play=true&utm_source=open.spotify.com&utm_medium=open

Awesome Episode Music By: DJ Quads
Wonderful World: https://soundcloud.com/aka-dj-quads/wonderfulworld
https://soundcloud.com/aka-dj-quads
https://www.youtube.com/channel/UCusFqutyfTWRqGhC8kHA5uw
https://www.instagram.com/djquads/
https://play.spotify.com/artist/2VZrdImbvB03VWApYtBRr3