Not for those who like a subtle desert… This sweet gooey pie will make your teeth hurt!
For the base
- 75g margarine
- 1 packet of Hobnobs (keep back 1 or 2 biscuits for the breadbin/chef if you like)
For the filling
- 100g margarine
- 100g soft dark brown sugar
- 1 can of Soya Condensed ‘Milk’
For the topping
- 1 carton coconut whipping cream
- ½ tub Tofutti cream cheese
- 2-3 tbsp icing sugar
- Juice of ½ small lemon
- 5 ripe bananas
- 50g plain dark chocolate or chocolate shards
- To make the base, melt the margarine in a small pan. Whizz the biscuits in a food processor then add the melted margarine and blend until thoroughly mixed.
- Transfer the biscuit mix into a lightly greased 9 inch fluted loose-based tart tin and press down firmly and evenly. Chill in the fridge for 30 minutes.
- To make the filling, melt the margarine in a medium pan and stir in the sugar. Cook over a low heat as the sugar dissolves, stirring constantly until the margarine and sugar look smooth and no fat floats to the surface. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for 3-5 minutes, stirring until the mixture turns a creamy caramel brown.
- Pour the toffee gently onto the biscuit base and smooth the surface. Leave to chill for at least 2-3 hours before topping.
- While the pie is chilling, make your chocolate shards.
- Just before serving, combine the coconut cream and tofutti in a bowl with half the lemon juice and the icing sugar then whip until light and fluffy, it should stand in soft peaks. Diagonally slice four of the bananas and scatter half them over the toffee. Fold the rest lightly into the cream and spoon gently on top.
- Slice the remaining banana and put in a bowl with the remaining lemon juice and toss around to coat them. Poke the banana slices into the cream and decorate with chocolate shards.
Don’t make your chocolate shards the way Philip Seymour Hoffman does!