Classic Banoffee Pie
20 minutes plus 4 hours chillings
What to do:
Put the digestives in the food processor and whizz to crumbs. Pour in the melted butter and blend until combined.
Tip the crumbs into a 24cm loose bottomed tart tin or spring form tin and press down with the back of a spoon to make a firm, even base. Refrigerate while you make the filling.
In a saucepan melt together the butter and sugar, stirring so that they combine as they melt. Make sure the sugar is completely dissolved.
Add the condensed milk and bring to the boil, reduce the heat and cook whilst stirring for a few minutes until the colour darkens slightly then remove from the heat.
Pour the caramel over the cooled biscuit base and return to the fridge. Leave to chill completely for at least 4 hours or overnight.
When ready to serve, take the pie out of its tin and slide onto a serving plate.
Whip the cream to firm peaks then slowly add the Arctic Iced Coffee as you continue to whisk, bringing it back to peaks after each addition.
Slice the bananas and layer them over the caramel. Spoon the coffee cream over the top and sprinkle with chocolate flake.