The ultimate Banoffee Pie Recipe to satisfy your sweet cravings, merging a buttery biscuit base with caramel, bananas, and whipped cream for a truly decadent dessert experience. This guide will walk you through creating this iconic treat, perfect for any occasion, saving you money and delivering unparalleled deliciousness.
Key Ingredients for Banoffee Pie Recipe
- For the Biscuit Base:
- 250g digestive biscuits (or graham crackers)
- 125g unsalted butter, melted
- For the Toffee Filling:
- 1 x 397g can condensed milk
- 50g unsalted butter
- 50g light brown sugar
- For the Banana Layer:
- 3-4 ripe bananas, sliced
- For the Whipped Cream Topping:
- 300ml double cream (heavy whipping cream)
- 1 tablespoon icing sugar (powdered sugar)
- 1 teaspoon vanilla extract
- Optional Garnish:
- Dark chocolate shavings
- Chocolate sprinkles
How to Make Banoffee Pie Recipe
This Banoffee Pie Recipe is delightfully straightforward, proving that exceptional desserts don’t require complex techniques. You’ll love its incredible creaminess, the satisfying crunch of the biscuit base, and the sweet, rich toffee sauce. Preparation time is approximately 30 minutes, with chilling time required.
Step-by-Step Instructions
- Prepare the Biscuit Base: In a medium bowl, crush the digestive biscuits until they form fine crumbs. You can do this by placing them in a sealed plastic bag and hitting them with a rolling pin, or by pulsing them in a food processor. Add the melted butter to the biscuit crumbs and stir until well combined, ensuring all crumbs are coated.
- Form the Base: Grease and line a 20-23cm (8-9 inch) loose-bottomed tart tin or pie dish with parchment paper. Spoon the biscuit crumb mixture into the prepared tin and press it down firmly and evenly across the base and up the sides using the back of a spoon or the base of a glass.
- Chill the Base: Place the biscuit base in the refrigerator for at least 30 minutes to set firmly. This step is crucial for a stable base that won’t crumble when you slice the pie.
- Make the Toffee Filling: While the base is chilling, prepare the toffee filling. Open the can of condensed milk and place it unopened in a saucepan filled with water. Ensure the water level is above the label. Bring the water to a boil, then reduce the heat to a simmer and cook for 3 hours, topping up the water level as needed to keep the can fully submerged. Alternatively, for a quicker toffee sauce, skip the boiling method and combine the condensed milk, butter, and light brown sugar in a saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture thickens to a caramel consistency, about 10-15 minutes. Be careful not to burn it.
- Cool and Pour the Toffee: Once the condensed milk has cooked for 3 hours (or your quick sauce is ready), carefully remove the can from the hot water (or remove the sauce from the heat). Allow the condensed milk to cool completely before opening, as it will be extremely hot. Once cooled, open the can and spoon the thick, golden toffee into the chilled biscuit base. Spread it evenly.
- Add the Banana Layer: Slice the ripe bananas and arrange them in an even layer over the toffee filling. You can overlap them slightly.
- Prepare the Whipped Cream: In a clean, chilled bowl, whisk the double cream with the icing sugar and vanilla extract until stiff peaks form. Be careful not to over-whisk, or you’ll end up with butter.
- Top the Pie: Spoon or pipe the whipped cream over the banana layer, covering it completely. You can create swirls and peaks for a decorative finish.
- Garnish and Chill: Sprinkle with dark chocolate shavings or chocolate sprinkles as desired. Cover the banoffee pie loosely with cling film to prevent the cream from absorbing any odors and refrigerate for at least 1 hour to allow the flavors to meld and the pie to firm up before serving.
Why You’ll Love This Banoffee Pie Recipe
You’ll absolutely adore this Banoffee Pie Recipe for its pure, unadulterated decadence and surprisingly simple assembly. The star of the show is undoubtedly the harmonious blend of creamy toffee, sweet bananas, and light, airy whipped cream, all nestled on a crisp, buttery biscuit base. Making this at home is not only incredibly rewarding but also wonderfully cost-effective compared to store-bought versions or cafe treats, allowing you to enjoy a truly luxurious dessert without breaking the bank. The depth of flavor achieved through the slow-cooked (or carefully simmered) toffee, paired with the freshness of ripe bananas and the subtle hint of vanilla in the cream, makes it stand out, much like a premium cheesecake offers a rich experience.
Forget complicated pastry or fussy fillings; this Banoffee Pie Recipe is designed for maximum enjoyment with minimal stress. It’s the perfect make-ahead dessert for gatherings, impressing guests with its classic appeal and delightful taste. So why wait? Dive into this sweet adventure and whip up your very own slice of banoffee heaven today!
Storing and Reheating Tips
To store your delicious Banoffee Pie, cover it tightly with cling film or transfer it to an airtight container. It will keep fresh in the refrigerator for up to 3 days. The biscuit base might soften slightly over time, but the flavors will continue to meld beautifully. Due to the fresh cream and banana, this pie is not suitable for freezing. If you find yourself with a perfectly chilled slice ready to enjoy, simply serve it directly from the refrigerator.
Final Thoughts
This Banoffee Pie Recipe is an absolute showstopper, delivering pure joy with every bite. It’s a testament to how simple ingredients can create something truly magnificent. Get ready to impress yourself and your loved ones with this easy-to-make, utterly delicious classic dessert!
Banoffee Pie Recipe
Ingredients
Equipment
Method
- In a medium bowl, crush the digestive biscuits until they form fine crumbs. You can do this by placing them in a sealed plastic bag and hitting them with a rolling pin, or by pulsing them in a food processor. Add the melted butter to the biscuit crumbs and stir until well combined, ensuring all crumbs are coated.250 g digestive biscuits, 125 g unsalted butter
- Grease and line a 20-23cm (8-9 inch) loose-bottomed tart tin or pie dish with parchment paper. Spoon the biscuit crumb mixture into the prepared tin and press it down firmly and evenly across the base and up the sides using the back of a spoon or the base of a glass.
- Place the biscuit base in the refrigerator for at least 30 minutes to set firmly. This step is crucial for a stable base that won’t crumble when you slice the pie.
- While the base is chilling, prepare the toffee filling. Open the can of condensed milk and place it unopened in a saucepan filled with water. Ensure the water level is above the label. Bring the water to a boil, then reduce the heat to a simmer and cook for 3 hours, topping up the water level as needed to keep the can fully submerged. *Alternatively, for a quicker toffee sauce, skip the boiling method and combine the condensed milk, butter, and light brown sugar in a saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture thickens to a caramel consistency, about 10-15 minutes. Be careful not to burn it.*1 x 397g can condensed milk, 50 g unsalted butter, 50 g light brown sugar
- Once the condensed milk has cooked for 3 hours (or your quick sauce is ready), carefully remove the can from the hot water (or remove the sauce from the heat). Allow the condensed milk to cool completely before opening, as it will be extremely hot. Once cooled, open the can and spoon the thick, golden toffee into the chilled biscuit base. Spread it evenly.1 x 397g can condensed milk
- Slice the ripe bananas and arrange them in an even layer over the toffee filling. You can overlap them slightly.3-4 ripe bananas
- In a clean, chilled bowl, whisk the double cream with the icing sugar and vanilla extract until stiff peaks form. Be careful not to over-whisk, or you’ll end up with butter.300 ml double cream, 1 tablespoon icing sugar, 1 teaspoon vanilla extract
- Spoon or pipe the whipped cream over the banana layer, covering it completely. You can create swirls and peaks for a decorative finish.
- Sprinkle with dark chocolate shavings or chocolate sprinkles as desired. Cover the banoffee pie loosely with cling film to prevent the cream from absorbing any odors and refrigerate for at least 1 hour to allow the flavors to meld and the pie to firm up before serving.dark chocolate shavings, chocolate sprinkles