Chocolate Banoffee Pie Food

CHOCOLATE BANOFFEE PIE

Steps:

• Put the crushed biscuits into a bowl with the melted spread. Mix it together thoroughly, then press the mixture into the base and sides of the tin. Chill for 30 minutes or freeze for 15 minutes.
• Melt the chocolate gently in the microwave then mix in the caramel. Beat until smooth and spread the filling over the biscuit base and chill for about 1 hour.
• Slice the bananas, fold half into the whipped cream and spoon over the base. Decorate with the remaining bananas and dust liberally with cocoa powder. Chill until ready to serve.

CHOCOLATE BANOFFEE PIE

Steps:

• Add melted margarine to crushed biscuits and blend well. Press mixture into the base and partway up sides of an 20cm loose bottomed cake tin.
• Break chocolate into piece's, save 2/3 piece's to decorate. Melt chocolate in a micowave on high for 1.5 mins, stirring halfway. Mix in the carnation caramel. Spread filling over pie base and chill in fridge for 1hour, until firm.
• Slice the bananas, fold into whipped cream and spoon over filling. Decorate with melted chocolate or you can dust with coco powder.

BANOFFEE PIE

Steps:

• Place the digestive biscuits or graham crackers into a food processor and blend until you get a fine crumb. Pour in the butter and blend again to mix. Tip into a 9-inch pie dish and press down firmly to cover the base and sides of the dish. Chill for 30 minutes.
• Spread the dulce de leche into the chilled crust in an even layer. Cut the bananas into coins about ¼-inch thick and cover the dulce de leche with them.
• Place the heavy cream into a medium bowl and beat with a whisk until thickened. Spread over the sliced bananas. Use a peeler to peel shavings of dark chocolate over the whipped cream. Chill for at least an hour before serving. Keep covered in the fridge for up to 3 days.

CHOCOLATE COCONUT BANOFFEE PIE

Steps:

• To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don't have one, bash to the finest crumbs you can). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.
• To make the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth.) Simmer for 2 mins, then take off the heat and stir in the Malibu. Cool with a sheet of cling film laid directly on the surface so a skin doesn't form.
• Scrape the caramel into a pan with the chocolate, broken into chunks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chill again to set - 1 hr at least, or up to 24 hrs.
• When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently spoon into a plastic food bag (easy to transport) and chill until ready to serve.
• To serve, snip off the end of the cream bag and pipe all over the pie. Dust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl.