Banoffee Pie is thanks to the British and this is a recipe of classic flavors that will satisfy caramel and banana pie lovers alike.
250 grams / 1/2 pound digestive biscuits, crushed
100 grams / 3.5 ounces butter, melted
75 grams / 2.65 ounces butter, cubed
70 grams/1/3 cup light brown sugar
1 can (397 grams) sweetened condensed milk
3 medium bananas, sliced
300 milliliters double cream
- Greaseproof a tart or pie dish and set aside.
- Place the crushed biscuits in a bowl and pour in the melted butter, stirring to combine until it holds together and no crumbs remain in the bowl.
- Spoon into your tart or pie dish and press into evenly on all sides, smoothing out the top edges also.
- Place in the fridge for 10 minutes to chill.
- To make the caramel filling, place the butter and sugar into a saucepan on low heat, stirring until the sugar has dissolved.
- Add the condensed milk and increase the heat to high, stirring continuously until it has thickened and has a light caramel color, approximately 1 minute.
- Pour over the refrigerated base and allow to cool at room temperature and place in the fridge for 1 hour to set.
- Lay the sliced bananas over the chilled caramel and set aside.
- Whip the cream until soft peaks have formed and spoon over the top of the pie, smoothing out as necessary to cover over most of the bananas.
- Finish by sprinkling the grated chocolate evenly over the cream.
- Slice and serve chilled.
Cooking your caramel: You don't want to cook your caramel too long or simmer on high heat for longer than 75 seconds as it will firm up too much once it has chilled.
If burnt bits appear in your caramel: Despite best efforts and following the recipe exactly you may notice in the last 10 seconds of stirring your caramel that burnt bits are appearing (it has happened to me several times). The easiest option is to pour the caramel over your base through a sift which should catch all those caramel bits and give you a beautiful filling regardless.
Weight of the double cream: So if you do not have a milliliter measuring cup the gram weight comes to 294 grams or this is slightly less than 1 1/4 cups of double cream before whipping.
Best served: Putting the sliced bananas and cream on top of the caramel is best just before serving to avoid the bananas browning. This is best served within 1 hour of finishing up and leftovers are best kept covered in the fridge.
How much chocolate on top: Banoffee pie should only have a slight taste of chocolate as a garnish which means this is left up to your preference, the amount in grams is about 7-10 grams (preference again) or 2 tablespoons of grated chocolated scattered over the top.
Adapted from Carnation.co.uk
- Calories: 528 calories per serve