I made Banoffi Pie for the first time yesterday.  It needs to set in the fridge for at least 24 hours before you add the banana, cream & chocolate flakes.  This came out pretty well if I do say so myself and tasted good to boot.  Here are 2 photos:

So for the Recipe I used:

Biscuit Base:
300g Digestive Biscuits (you could also try chocolate chip biscuits)
125g Butter
Crush the biscuits in a plastic bag using a rolling-pin.  Melt the butter in a saucepan and add the crushed biscuits.  Mix until you get the mixture to be moist enough to set (add more butter if you think it needs it).  Line a 9 inch loose bottomed tin (square or round) with parchment or grease it.  Add in the biscuit base and smooth it down.  Bring it up slightly around the edges so that the toffee mixture will sit neatly into it.  Cool it and then put it into the fridge for 1 hour.  Next make the Toffee mixture.

Toffee mixture:
2 x 397g cans condensed milk
4 oz soft brown sugar, 4 oz butter
Melt the butter, add sugar and mix until dissolved.  Add the condensed milk and bring to the boil stirring constantly.  Boil until the mixture turns a pale colour (no longer than 5 minutes or the sugar will burn).

Remove from the heat and allow this mixture to cool.  Then add it to the biscuit base.  Return to the fridge and leave it to set for at least 24 hours.

To Decorate:
The next day  whip up 250ml cream.  Don’t add any sugar as this pie is really sweet enough.  Remove the pie from the fridge.  Slice 3-4 bananas and arrange them evenly over the toffee mixture.  Next spread the cream generously over the banana layer.  Grate some milk chocolate over it to decorate.  That’s it – enjoy!
Tip!  if you like bananas use 4, I used 3 for this but I think 4 would have been better.

Banoffi Pie