Classic Banoffee Pie
Well, what do you do when you order too many bananas or have too many bananas that are over-ripped? If it is the ladder, make a loaf of gorgeous banana bread. The more “bruised” the bananas are, the sweeter the bananas which are perfect for some delicious banana bread.
Making banoffee pie is easy. All you need are some good-looking yellow bananas, double cream, digestive biscuits, condensed milk, brown sugar, and some high-quality cocoa powder, then you can whip up a delightful no-bake banoffee pie.
This classic English dessert is one part crumbly, one part sweet, and one part heavenly soft thanks to the thick crumbly base, a caramel rich layer of condensed milk, luscious bananas all topped with fresh cream and a perfect dusting of cocoa powder. Whilst it is an easy fool-proof recipe, do allow for ample time for the chilling process especially setting the crust so it doesn’t fall apart.
Tips:
- I like having extra thick digestive crust for cream-style pies like this banoffee pies so I tend to crush more biscuits than not enough. If you have extra crushed biscuits, you can always use it for a topping on some French toast or on top of your ice cream. The possibilities are endless so don’t be afraid to crush more digestive biscuits than required.
- Be sure to firmly press the digestive biscuits into a tight-packed crust and let your pie crust to thoroughly chill in the refrigerator. This prevents the pie crust from breaking apart when you slice the banoffee pie.
- Take care when making your caramel sauce and be sure to keep stirring to prevent burning. Even though it is gently simmering on low heat, the sugar can easily burn so don’t step away when you are making your caramel sauce.
- Serve this banoffee pie is chilled.
Enjoy this delicious banoffee pie!
Classic Banoffee Pie
Equipment
- Loose-Bottom 20cm (8 in) cake tin
Ingredients
For the crust
- 250 g digestive biscuits or graham crackers
- 125 g slightly salted butter melted
- 100 g demerara sugar
For the caramel
- 100 g slightly salted butter if using unsalted butter add a dash of salt
- 100 g demerara sugar
- 400 g condensed milk
For the topping
- 3-4 medium bananas cut into 1cm 1/2 inch thick slices
- 400 ml double cream
- High quality cocoa powder or dark chocolate shaving
Instructions
- To make the pie crust, place the biscuits in a freezer bag or food processor and finely crush the biscuits. Put into a large mixing bowl. Add the melted butter and sugar to the biscuit crumbs and mix well.
- Grease a loose-bottomed 20cm (8 inch) cake tin. Spoon the pie crumb into the base pressing tightly against the bottom and up the sides of the cake tin. Chill for 15-20 minutes whilst you prepare the caramel.
- To make the filling, heat the butter and sugar in a non-stick pot over low heat until combined. Add the condensed milk and vanilla extract. Stir often as it gently simmers for about 10 minutes until it thicken into a nice caramel sauce. Be sure to stir constantly to prevent the mixture from catching on the bottom or burning. Take the caramel off the heat and allow it to cool.
- Once the pie crust is set and solid, pour the cooled caramel mixture into the cake tin, levelling the caramel.
- Arrange the sliced bananas over the caramel mixture.
- Using an electric mixer, whip the double cream into a soft peak and spoon a layer of cream on top of the bananas.
- Dust some cocoa powder on top of the whipped cream.
- Put the banoffee pie in the refrigerator until ready to serve. Serve chill. Garnish with extra sliced bananas.
Notes
