Banoffee Pie {Foolproof Recipe!}

A Banoffee Pie from above, ready to serve, with a slice already cut out.

4.95 from 35 votes

Banoffee Pie {Foolproof Recipe!}

This homemade Banoffee Pie is a perfect NO BAKE dessert that's impressive and can be made ahead of time. Perfect for banana and caramel lovers!

Prep Time30

Chilling1

Total Time1 30

Course: Dessert

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

For the base:

200 g Digestive biscuits Crushed
100 g Unsalted butter Melted
1/2 tsp Salt

For the caramel:

80 g Unsalted butter
80 g Dark brown sugar
397 g Can of condensed milk 1x tin

For the topping:

2 Bananas Peeled and sliced
300 ml Double cream Whipped
10 g Dark chocolate (See notes)

Optional:

2 tsp Vanilla extract See notes
2 tbsp Icing sugar See notes

Metric - Imperial

Instructions

Mix the crushed biscuits with the melted butter and salt until well combined, and press firmly into a 23cm removable base flan tin using the back of a spoon. If you have time, chill for 30 minutes.
Put the butter and sugar into a small, non-stick saucepan, over a low heat. Stir continuously while they melt. When the sugar has dissolved to liquid, add the condensed milk. Now, turn the heat to medium and continue stirring, letting the caramel bubble rapidly for about 1 minute. It should be thick and golden.
Spoon the caramel into the biscuit base and smooth over. Chill for a minimum of 1 hour.
Top with bananas, then the whipped cream (mixed with vanilla and icing sugar if you are using).
Add chocolate shavings if you're using them and serve.

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Notes

Digestive biscuits: You can use any other type of dry biscuit you fancy, but you may need to adjust the amount of butter to get the right 'sandy' consistency as some will be more 'damp' than others. You can substitute these for graham crackers if you're in the USA.

Bananas: If you want to stop your bananas going brown and sticky, and also add a 'tang' you can toss them in a little lemon juice before putting on top of the pie.

Double cream: Whip until firm but still floppy and soft. It should hold its shape but not be starting to look 'lumpy'. If you're in the USA you can use heavy cream.

Vanilla and icing sugar: You can add these to the cream before whipping if you have them. They add another flavour element but they aren't vital.

Chocolate: I like to finish with some dark chocolate, curled using a vegetable peeler on top. You could use sprinkles or cocoa powder if you prefer. Again, not vital but a nice touch.

Nutrition