Banoffee Pie
A British classic of biscuit crust layered with dulce de leche, sliced bananas, and mountains of whipped cream.
Details
Ingredients
- 2 cups digestive biscuits (or graham crackers), crushed
- 6 tbsp melted butter
- 1 can (14 oz) dulce de leche (or boiled condensed milk)
- 3 ripe bananas, sliced
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Dark chocolate shavings, for garnish
Instructions
- 1
Mix crushed biscuits with melted butter. Press into the bottom and sides of a 9-inch pie dish.
- 2
Refrigerate 15 minutes until firm.
- 3
Spread dulce de leche evenly over the crust.
- 4
Arrange sliced bananas in a single layer over the dulce de leche.
- 5
Whip cream with powdered sugar and vanilla until stiff peaks form.
- 6
Pile the whipped cream on top. Garnish with chocolate shavings.
- 7
Refrigerate 1 hour before serving.
About This Recipe
Hailing from the picturesque English countryside in the early 1970s, Banoffee Pie quickly transcended its humble origins at The Hungry Monk Restaurant to become a beloved British institution. This ingenious dessert, a portmanteau of banana and toffee, captivates with its irresistible blend of textures and flavors without ever requiring an oven. Its brilliance lies in the effortless harmony of a buttery biscuit base, a generous layer of luscious dulce de leche (traditionally made from boiled condensed milk), a refreshing blanket of sliced ripe bananas, and a towering crown of sweet, airy whipped cream. The key to its success lies in firming the biscuit crust sufficiently and ensuring your bananas are perfectly ripe, offering both sweetness and a yielding texture. While digestive biscuits are the classic choice, graham crackers offer a readily available alternative without compromising the integrity of the base. For an extra touch of sophistication, a pinch of sea salt can be stirred into the dulce de leche to beautifully cut through the sweetness. Serve this delightful pie well-chilled, perhaps with a dusting of fine cocoa powder or a few extra chocolate curls, for a truly indulgent experience that is both comforting and exquisitely simple.
Tips & Tricks
- • To ensure a perfectly firm and stable crust, really press the biscuit mixture into your pie dish, using the flat bottom of a glass or measuring cup to compact it tightly. Chilling it thoroughly for at least 30 minutes before adding fillings will also help prevent it from crumbling.
- • For a richer, slightly less sweet alternative to store-bought dulce de leche, you can make your own by boiling an unopened can of sweetened condensed milk in a pot of water for 3-4 hours, ensuring the can is fully submerged the entire time. Let it cool completely before opening.
- • Banoffee pie is best assembled just a few hours before serving to prevent the bananas from browning and the crust from becoming soggy. If making ahead, assemble all layers except the bananas and whipped cream, then add those right before serving.
- • Enhance the classic flavor profile by sprinkling a tiny amount of flaky sea salt over the dulce de leche layer before adding the bananas. This simple addition beautifully balances the sweetness and adds depth.
Nutrition Facts
Per serving (approximate)