I tried to make this benoffee as healthy as possible without compromising on taste by substituting condensed milk with evaporated milk, using unrefined sugar and sweeteners, and opting for whipping cream instead of double cream. You do need the butter though, I have tried before with margarine and it’s just not the same. If benoffee pie can ever be good for you, that’s the one! 😉 haha…
Ingredients (serves 8-12 people)
- 1/2 packet of digestive biscuits
- 75g unsalted butter
For the toffee sauce:
- 1 cup sugar ( you can use any sugar, I always use unrefined)
- 50g unsalted butter
- 1 tsp vanilla essence
- 350ml evaporated milk
- 3 bananas
- 300 ml whipping cream
- 1tsp sweetener
- 1 tsp vanilla essence
First you need to make and chill the pie base. Melt 75g butter and set aside. Crush the biscuits. Use the food processor or if you haven’t got one, to avoid mess put the biscuits in a bag and beat them with a rolling pin. Pour the melted butter into the biscuits and mix well.
Lightly grease and cover a 20 inch round cake tin with grease proof paper. This will make it easier to take the pie out of the tin before serving later. Put the biscuit mix into the tin and spread evenly and press firmly. Chill in the freezer for 30 minutes.
Now to make the toffee sauce, mix all the toffee ingredients into a non stick pan and cook on a medium heat for 30 minutes or until the mixture thickens. You have to bring it up to a boiling point in order to caramelise, but be careful as it can overspill. Keep stirring constantly. It does take a while, but it is worth the effort. At first the mix looks rather runny but it does thicken at the end. I know if you use condensed milk it works quicker, but the evaporated milk has less fat than cream, hence making the pie lighter without compromising taste. When you are happy with the toffee, turn off the heat and leave to slightly cool down.
Pour the toffee on top of the biscuit mix and put it back in the freezer while you prepare the rest of the ingredients. Meanwhile mix the cream, vanilla essence and sweetener into a bowl and whisk until it forms soft peaks. Set aside.
Peel and cut the bananas into 5 mm circles. Take the pie base out of the freezer and arrange the bananas on top. Stack them up very tight and overlap them. Top the pie with the whipped cream and chill for at least an hour before serving. It tastes better on the next day. To serve, take the benoffee pie out of the cake tin and cut into slices.
I hope you enjoy my recipe, please let me know what you think!