Banana and Butterscotch Pie

• dark chocolate↗100g g
• milk or digestive biscuits125g g
• butterscotch pudding packet66g g
• milk↗300ml ml
• ripe bananas↗2
• salted caramel sauce↗60g g

  (or add a pinch of salt to the caramel sauce)

Step-by-step instructions

1. 1

   Melt 75 g of chocolate in the microwave in 30‑second intervals. Pulse the biscuits in a food processor into crumbs. Pour the melted chocolate over the biscuit crumbs and pulse again. Spread the biscuit mixture into the bottom and sides of a shallow pie or cake tin of 16‑18 cm diameter, then refrigerate until set.

2. 2

   Stir the butterscotch pudding powder into the milk and whisk until smooth. Slice the bananas. Remove the tin from the fridge and spread the salted caramel sauce on the bottom. Cover the caramel with banana slices. The pudding will start to thicken, so whisk it quickly again and then spoon it over the bananas. Refrigerate for 5‑10 minutes to set. Melt the remaining chocolate and drizzle it over the pie before serving.