Salted Caramel Banoffee pie

I love love love the Salted Caramel Ice Cream we get in France so fancied a saltier, less sweet Banoffee.  Tried this with a can of Carnation Caramel instead of the condensed milk.
Recipe from sweetthingyoumakemyheartsing.blogspot.com

Following below is my adapted, smaller, less sweet version.

Salted caramel banoffee pie (the full Monty)

If you like leave the salt out and make a more traditional banoffee pie, I do find the salted caramel adds a sophisticated edge and cuts through the richness ever so slightly.

Salted caramel banoffee pie

100g butter
250g chocolate digestives

100g butter
100g brown sugar (light or dark)
tin of condensed milk
sea salt

2 large bananas
standard pot of double cream

Smaller less sweet version  (method the same, just different ingredients)
Notes: after blitzing the biscuits, chop the pecans and add to the crushed biscuits before adding butter.

Crust
1/2 pack double chocolate Maryland cookies -about 120g
50 g butter, melted
25g pecan nuts

Filling
50g brown sugar
50g butter
1/2 tin Carnation Caramel
sea salt (3 large pinches -err on the side of caution, you can always add a bit more to taste)


Topping
1 banana
Lemon juice
1/2 tub creme fraiche
2 rounded tblspoons natural yogurt (I used low fat)
Spoonful icing sugar (to taste)
whipped together and enough sugar to counteract the tartness, but not sweet)
Pecans nuts to decorate.
6" springform cake tin

First of all grease a springform tin with butter, line the base with baking paper and grease the paper too.

Bash the biscuits in a bag or bowl, with a rolling pin, until they are fine crumbs. Alternatively use a food processor. Gently melt 100g butter and pour over the biscuit crumbs and stir to combine. Tip the mix into the prepared tin and level the top. Pop in the fridge to set for ~ 30 minutes.

To make the caramel melt the butter gently in a pan over a low heat. Add the sugar and stir to dissolve. Add the condensed milk and gently increase the heat, stirring all the time. Bring the mix to the boil and allow to boil for at least a minute. This is important to make sure the caramel sets nice and thick and squidgy! Add sea salt, 1/4 teaspoon at a time, until salted to your liking.

Allow the caramel to cool slightly for 5 minutes then pour over the biscuit base. Pop the pie back in the fridge for another 30 minutes or so.

Slice the bananas and arrange over the top of the caramel.

 Finally whip the cream and use it to top the pie. Pop the finished pie back in the fridge for at least 2 hours before serving.

I kept this pie in the fridge and it was just as good on Easter Monday.