| Servings | serves |
Ingredients
Biscuit Base
- 200 grams Oatmeal Biscuits
- 100 grams Butter melted
- 300 ml Thickened Cream whipped
- 2 Bananas sliced
Caramel Filling
- 400 grams Sweetened Condensed Milk
- 75 grams Butter chopped
- 100 grams Brown Sugar firmly packed
- 2 tablespoons Golden Syrup
- 2 tablespoons Cream
Ingredients Biscuit Base
Caramel Filling
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Instructions
- To make the Base: Lightly grease a 24 cm loose-base flan tin. Process the biscuits in a blender until finely crushed. Transfer the biscuit crumbs to a bowl and stir in the melted butter. Press biscuit mixture over the base and sides of the flan tin. Freeze for 10 minutes.
- Meanwhile, preheat the oven to moderate (180c/160c fan-forced). Place flan tin on an oven tray and bake in a moderate oven for 10 minutes or until browned lightly. Set aside to cool.
- To make the Caramel Filling: Combine all the ingredients in a medium, heavy-based saucepan and cook, stirring over a medium heat for about 12 minutes or until mixture is golden brown and thickened slightly.
- Cool for five minutes. Pour warm caramel filling into biscuit case, spreading evenly.
- Cool, then refrigerate for about four hours or until firm before serving. To serve pie, cut into wedges, topped with whipped cream and sliced banana.
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