THERMOMIX ® RECIPE

1 Banoffee pie

Recipe's preparation

Base

Place both packets of biscuits in the bowl "Closed lid" and blend 15 sec speed 9. Repeat for additional 5 sec if required. It needs to be fine to medium crumb consistancy. Set aside.
Add butter to the bowl and melt - 3 mins, 60 deg, speed 1 MC on (maybe a little less time if your butter is not straight from the fridge).
Add biscuit crumbs back to the bowl with melted butter, mix 10-15 sec, speed 9 MC on.
Press into 28cm springform tin evenly on base and up the sides. Place in the fridge while preparing the caramel.
Wipe bowl clean. Doesn't have to be spotless but you don't want too many crumbs in the caramel.

Caramel Filling

Add butter to bowl "Closed lid" to melt a little, 1 min, 50deg speed 1.
Add remaining filling ingredients, 10 mins, 100deg speed 3, MC on. Sometimes it will need an extra minute but you will hear the mixute change noise as it thickens.

Pour over biscuit base and refrigerate until totally cool. You can do this the night before and top with cofee, banana and cream the next day a coulple of hours before serving.

Topping

In a clean bowl, Insert butterfly and add cream to the bowl with the sugar (if using) and whip. 1 minute speed 3.5 or until it holds peaks - sometimes it needs a bit more sometims a little less depending on your cream.
Sprinkle instant coffee over the caramel.
Peel and slice bananas about 1.5cm thick on angle and layer over the coffee. Top with cream immedately then shaved chocolate or crumbled flake.
Put in fridge and remove from tin when ready to serve. You might need to gently prize the sides away from the tin as you release it. I was too eager once and the whole pie broke in half!!!