OHNOES. I have honestly discovered the best recipe for a toffee filling. It all started when I was trying to make a banoffee pie and then of course, I had to add chocolate to it. I thought I’d gone ahead ruined the natural order of the universe, but no. I HAD SUCCEEDED IN CREATING A PIE FILLING WORTHY OF THE GODS.
The biscuity crust holds together the rich toffee filling which you can do two ways to treat yourself and your guests to some more variety! I cheated with the crust though and got the store-bought pie shells. *shock, horror, gape!* my mum would probably kill me for this. Onto the recipe! There is a note right at the bottom for people who don’t have access to store-bought crusts.
- 1 can condensed milk (395g)
- 1/3 cup brown sugar
- 50 g approx butter
- 2 tbsp sifted cocoa
- 1 banana, sliced
- 5 sliced strawberries
- Ready-made pie-shells. This quantity is good for 20 small pies
Mix condensed milk, brown sugar and butter in a heavy based pan and heat up till the mix is slightly stiff: This picture should explain:
After getting this consistency, divide the filling into two parts. Fill half your pastry shells with this golden filling and with the remaining, add cocoa and mix well. Fill the rest of the shells with the chocolate mixture.
Top off with strawberries and cream if you so desire! These can also be topped with caramelized nuts and other berries if you have them on hand! The finished pies:
Perfect for a summer tea party and Iftari in Ramzan! They go especially well with tea!
Note: for people who don’t have access to pre-made pie shells, You will need a round pie pan with a base you can separate.Mix 100g of melted butter and around 12 crushed digestive biscuits in a pan and mix well. Press this onto the bottom of your pan and place in the fridge to set. You can then use this base for a bigger pie!