Chocolate banoffee pie
- 250g Oreo cookies
- 175g unsalted butter
- 150g caster sugar
- 300ml double cream
- 4 bananas, sliced
- 25g dark chocolate, grated or shaved
Grease a 24cm loose based baking tin and line the base with baking paper. Crush the biscuits in a processor to make crumbs or put them in a freezer bag and crush with a rolling pin. Melt 75g butter and mix with the crumbs. Put into the tin, covering the sides and base evenly and pressing firmly with the back of a spoon. Chill for at least 30 minutes.
Heat the sugar with 100ml cold water, stirring gently, until the sugar has completely dissolved. Stop stirring and simmer until the mixture is a caramel colour. You can shake the pan gently as it caramelises but don't stir or it will crystalise.
Immediately remove from the heat and add 100g butter, a small pinch of salt and 115ml of the double cream. Stir until evenly mixed, then return to a very gentle heat and constantly stir until the mixture is smooth.
Pour three-quarters of the caramel over the base. Cool.
Peel and slice the bananas and put on top of the caramel.
Whip the rest of the cream until it just starts to thicken and hold its shape. Fold in the rest of the caramel to create a rippled effect.
Spread the cream over the bananas and decorate with chocolate shavings.