United Kingdom Banoffee Pie
This British favorite has a crumbly cookie crust filled with layers of rich toffee-like dulce de leche (caramelized milk), sliced banana, fluffy whipped cream, and grated chocolate. The soft creamy layers are contrasted by a crunchy biscuit crust. Banoffee pie is served as dessert, or as an accompaniment to tea or coffee.
Recipe Servings: 8
Prep Time
30 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
20 minutes
Total Time
2 hours 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup (120 g) unsalted butter, melted
- 1 package (10 oz/285 g) digestive biscuits
- ½ cup (120 g) unsalted butter
- ½ cup (90 g) packed dark brown sugar
- 1 can (14 oz/397 g) condensed milk
- 4 bananas
- 2 cups (475 ml) heavy cream
- Grated chocolate, as needed for garnish
Directions
- Grind digestive biscuits in a food processor until they become like fine sand.
- Pour crumbs into a bowl, add melted butter, and mix well.
- Sprinkle crumble into a 9-inch (23-cm) pie pan and press into the bottom and sides.
- Chill pan in the refrigerator for at least 60 minutes.
- Melt butter in a saucepan.
- Add brown sugar and cook over low heat, stirring, until dissolved.
- Add condensed milk.
- Bring mixture to a boil for a couple of minutes, stirring continuously, until it acquires a light brown color.
- Pour filling into crust, let cool, and then chill in the refrigerator for at least 60 minutes.
- Peel and slice bananas and arrange in a single layer on top of filling.
- Whip cream.
- Spread whipped cream over bananas and filling.
- Sprinkle pie with grated chocolate.
For Crust:
For Filling:
For Topping:
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