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Banoffee Pie

Banoffee Pie is a timeless dessert that marries the simplicity of ingredients with the complexity of flavors. It's a delightful layering of textures and tastes, beginning with a buttery biscuit base, followed by a luscious toffee layer, fresh slices of ripe bananas, and a cloud-like whipped cream topping. This no-bake pie is as visually appealing as it is delicious, making it an excellent choice for both casual gatherings and special occasions. Whether you're a seasoned baker or a kitchen novice, Banoffee Pie offers a straightforward recipe that guarantees a stunning and satisfying result.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Ingredients Method

Ingredients
  

  • For the Crust:
  • 250 g digestive biscuits or graham crackers
  • 100 g unsalted butter melted
  • For the Toffee Filling:
  • 1 can 397g sweetened condensed milk
  • For the Banana Layer:
  • 3 medium ripe bananas
  • For the Whipped Cream Topping:
  • 300 ml heavy cream at least 35% fat
  • 2 tablespoons powdered sugar optional
  • 1 teaspoon vanilla extract optional
  • For Decoration Optional:
  • 50 g dark chocolate shaved or grated
  • Cocoa powder for dusting

Method
 

  1. Step 1: Prepare the Biscuit Base:
  2. Begin by crushing the digestive biscuits (or graham crackers) into fine crumbs. You can use a food processor for this, pulsing until the biscuits are uniformly crushed. Alternatively, place the biscuits in a resealable bag and crush them with a rolling pin until you achieve a fine crumb consistency.
  3. Step 2: Mix the Crust Ingredients:
  4. In a medium-sized bowl, combine the biscuit crumbs with the melted unsalted butter. Mix well until the crumbs are evenly coated with the butter and the mixture resembles wet sand. This step is crucial for ensuring that the crust holds together properly.
  5. Step 3: Press the Crust into the Pie Dish:
  6. Transfer the biscuit mixture to a 9-inch pie dish or tart pan. Use the back of a spoon or your fingers to press the mixture firmly and evenly across the bottom and up the sides of the dish. Ensure that the crust is compact and uniform in thickness to prevent it from crumbling.
  7. Step 4: Chill the Crust:
  8. Place the pie dish in the refrigerator and chill for at least 30 minutes. This allows the butter to solidify, helping the crust to set and maintain its shape. For an even firmer crust, you can chill it for up to an hour.
  9. Step 5: Prepare the Toffee (Dulce de Leche):
  10. There are two methods to prepare the toffee filling. The traditional method involves boiling a can of sweetened condensed milk.
  11. Submerged Can Method: Remove the label from the can of sweetened condensed milk. Place the can in a large pot and cover it completely with water. Ensure the water level remains above the can throughout the cooking process to prevent it from exploding. Bring the water to a gentle simmer, then reduce the heat and continue to simmer for 2-3 hours. The longer it simmers, the thicker and darker the toffee will become.
  12. Once cooked, carefully remove the can from the pot and allow it to cool completely before opening.
  13. Alternate Method:
  14. Pour the sweetened condensed milk into a saucepan and bring to a simmer over medium heat. Reduce the heat to low and cook, stirring constantly, until the mixture thickens and turns a caramel color, about 20-30 minutes. Be careful not to burn the mixture.