Crunchy & Boozy Banoffee Pie

• Pie Shell
• 3 ounces Digestive Biscuits
• 2 ounces roasted macadamias
• 1 1/2 tablespoons cocoa powder
• 1 pinch salt
• 5 tablespoons melted butter
• Banana & Toffee Filling
• 4 firm bananas
• 1 lemon - juice
• 3 tablespoons Cognac
• 14 ounces (1 tin) Dulce de Leche (regular - not flavored)
• 1 1/2 cups whipping cream
• 1 tablespoon icing sugar
• Cocoa to dust
• 2 tablespoons crushed roasted macadamias

1. Put the Digestive biscuits, roasted macadamias, cocoa powder and salt in a food processor and grind finely. Add the melted butter and process.
2. Press the mixture on the bottom of a springform pan and bake for 10 minutes. Cool completely before using. (You can store for a few days but keep in the pan brcause it is very delicate)
3. Process 1 1/2 bananas with 1/2 cup cream, the Cognac and the juice of half a lemon. rnWhen creamy mix with the Dulce de Leche. Cover and set aside in the fridge until ready to use.
4. Peel the rest of the bananas and cut in slices. Add the juice of the other half of the lemon to prevent the bananas from turning brown.
5. Whip the remaining cream (1cup) with the icing sugar until hard peaks form.
6. Cover the cooked biscuit/macadamias mixture with the Dulce de Leche/banana/cream mixture. Add the sliced bananas on top and add the whipped cream.
7. Dust with Cocoa and sprinkle the crushed macadamias on top.

pie shell, digestive biscuits, macadamias, cocoa powder, salt, butter, toffee filling, bananas, lemon juice, cognac, whipping cream, icing sugar, cocoa, macadamias

Taken from food52.com/recipes/18450-crunchy-boozy-banoffee-pie (may not work)