Banoffee Pie
Banoffee Pie
Ingredients
For the Base
- 250 grams digestive biscuits
- 100 grams butter, melted
For the Toffee Layer
- 397 grams condensed milk, 1 can
- 1 tablespoon butter
- 2 tablespoons light brown sugar
For the Topping
- 2 bananas
- 300 ml double cream, or whipping cream
- 1 tablespoon icing sugar
- as needed chocolate, for grating
Instructions
- 1
Crush the 250 grams of digestive biscuits until fine. This can be done using a food processor or by placing them in a bag and crushing with a rolling pin.
⏱️ 5 min
- 2
Melt the 100 grams of butter. Pour the melted butter over the crushed biscuits and mix well until thoroughly combined.
⏱️ 3 min
- 3
Press the biscuit mixture firmly and evenly into the base of a 20 centimeter (8 inch) springform tin.
⏱️ 2 min
- 4
Place the springform tin with the biscuit base into the fridge to chill for 30 minutes. This will help the base set.
- 5
Pour the 397 grams of condensed milk into a saucepan. Add the 1 tablespoon of butter and 2 tablespoons of light brown sugar to the condensed milk.
⏱️ 2 min
- 6
Heat the mixture over medium-low heat, stirring constantly, until it thickens and turns a rich golden caramel color. This process typically takes approximately 5-7 minutes.
⏱️ 7 min
- 7
Once the toffee is ready, carefully pour the hot toffee mixture over the chilled biscuit base in the springform tin.
⏱️ 1 min
- 8
Return the pie to the fridge and allow it to chill for at least 3 hours, or preferably overnight, until the toffee layer is completely firm.
- 9
Once the toffee is set, slice the 2 bananas and arrange them evenly over the toffee layer.
⏱️ 3 min
- 10
In a separate bowl, whip the 300 milliliters of double cream (or whipping cream) with the 1 tablespoon of icing sugar until soft peaks form.
⏱️ 5 min
- 11
Spoon or pipe the whipped cream over the bananas, covering them completely.
⏱️ 2 min
- 12
Grate chocolate over the top of the cream for decoration before serving.
⏱️ 2 min
Kitchen Tools
Banoffee Pie
For the Base
- 250 grams digestive biscuits
- 100 grams butter, melted
For the Toffee Layer
- 397 grams condensed milk, 1 can
- 1 tablespoon butter
- 2 tablespoons light brown sugar
For the Topping
- 2 bananas
- 300 ml double cream, or whipping cream
- 1 tablespoon icing sugar
- as needed chocolate, for grating
Instructions
- 1
Crush the 250 grams of digestive biscuits until fine. This can be done using a food processor or by placing them in a bag and crushing with a rolling pin.
⏱️ 5 min - 2
Melt the 100 grams of butter. Pour the melted butter over the crushed biscuits and mix well until thoroughly combined.
⏱️ 3 min - 3
Press the biscuit mixture firmly and evenly into the base of a 20 centimeter (8 inch) springform tin.
⏱️ 2 min - 4
Place the springform tin with the biscuit base into the fridge to chill for 30 minutes. This will help the base set.
- 5
Pour the 397 grams of condensed milk into a saucepan. Add the 1 tablespoon of butter and 2 tablespoons of light brown sugar to the condensed milk.
⏱️ 2 min - 6
Heat the mixture over medium-low heat, stirring constantly, until it thickens and turns a rich golden caramel color. This process typically takes approximately 5-7 minutes.
⏱️ 7 min - 7
Once the toffee is ready, carefully pour the hot toffee mixture over the chilled biscuit base in the springform tin.
⏱️ 1 min - 8
Return the pie to the fridge and allow it to chill for at least 3 hours, or preferably overnight, until the toffee layer is completely firm.
- 9
Once the toffee is set, slice the 2 bananas and arrange them evenly over the toffee layer.
⏱️ 3 min - 10
In a separate bowl, whip the 300 milliliters of double cream (or whipping cream) with the 1 tablespoon of icing sugar until soft peaks form.
⏱️ 5 min - 11
Spoon or pipe the whipped cream over the bananas, covering them completely.
⏱️ 2 min - 12
Grate chocolate over the top of the cream for decoration before serving.
⏱️ 2 min