Banana toffee Pie (Banoffee)

Ingredients

1 store bought pie crust

2 bananas

100ml milk

4 tbsp caster sugar

300ml cream

1 tbsp camp coffee

2 bananas, extra

100g block of dark chocolate

Method

Blitz the two bananas with the milk until well combined and smooth

In a pan over high heat melt the caster sugar. Don’t stir it, just gently tilt as it melts to a dark caramel colour.

Add the banana milk mixture to the toffee, stirring until the toffee melts back into the bananas

Pour into the pie case and freeze for 20 minutes (we didn’t need it to be within 30 minutes so just put it in the fridge)

Whip the cream and then fold through the camp coffee essence so it leaves pretty swirls in the cream

Slice the bananas and arrange over the pie filling, then spoon the cream over the top

Place the chocolate bar on the bench top, smooth side up. Scrape a sharp chef’s knife on a 45 degree angle across the chocolate towards you, making chocolate curls. Arrange over the top of the cream.