The Banoffee Pie is something of a young upstart compared to many British pies, but we can forgive it any youthful excesses because the pie is delicious; no wonder it became such a great favourite so quickly. Making a Banoffee is so much easier than you think. Follow the recipe and see why.
- 250g digestive biscuits, lightly crushed
- 125g salted butter (for crust)
- 110g butter (filling) cubed
- 110g dark brown soft sugar
- 400g Carnation Canned Condensed Milk
- 350ml double cream, lightly whipped
- 2 small ripe bananas
- 2 squares dark chocolate (70%+ cocoa), finely grated
You will need: 20cm loose bottomed cake tin, well greased with butter, line the bottom with greaseproof paper.
- Put the crushed biscuits into a large bowl, Melt the butter in a small saucepan then pour over the biscuits and stir well.
- Using a tablespoon, press the buttery crumbs into the cake tin to cover the bottom and up the sides make sure you aim for an even thickness throughout.
- Place the cake tin into the refrigerator.
- Make the Filling: Put the butter and brown sugar into a saucepan over a low heat stir until both have melted.
- Raise the heat and add the condensed milk. Cook for 5 mins stirring constantly. This mixture can burn easily so keep a good eye on it, lower the heat if necessary.
- Remove the pan from the heat and sink the pan into cold water to help cool the mixture down quickly ( a few ice cubes in the water also help).
- While the sauce is cooling, whip the cream to soft peaks. Cover and keep in the refrigerator.
- Pour the cooled sauce over the biscuit base, tap the tin sharply on the work top to help level the sauce. Return the tin to the fridge and chill for a couple of hours.
- When ready to serve: slice the bananas and pile onto the sauce and cover with lots of whipped cream. Grate the chocolate over the cream and serve.
How to Store a Banoffee Pie
The Banoffee pie really is best eaten the same day, leaving it any longer and the biscuit base will go soggy. It is so delicious, I doubt there will be any left to store.