Classic banoffee pie

    Classic banoffee pie

    143saves
    4hr


    13 people made this

    About this recipe: This is a classic banoffee pie, sure to satisfy any sweet tooth! Since the most time consuming thing is making the toffee, I like to boil a few tins of milk at a time and reserve some for the next time I make banoffee -- doing this makes the second, third and fourth pies actually quite simple to make!

    Diana Greater London, England, UK

    Ingredients
    Serves: 12 

    • 1 (397g) tin condensed sweetened milk
    • 350g (12 oz) digestive biscuits
    • 75g (3 oz) pecans or walnuts
    • 150g (5 oz) butter, melted
    • 1 (284ml) pot whipping cream
    • 4 bananas
    • plain chocolate bar, to decorate

    Method
    Prep:1hr  ›  Cook:3hr  ›  Ready in:4hr 

    1. For the toffee, remove the label from the condensed milk tin. Place the unopened tin in a deep pot and fill with water about 3cm from the top of the pot, ensuring that the tin is completely immersed in water. Bring the water to the boil and boil steadily for 3 to 4 hours. Keep the kettle handy and add boiling water to the pot regularly; check every 20 to 30 minutes. Ensure that the pot never boils dry and that the tin is always completely immersed in water, otherwise the tin will explode! After boiling, remove tin from water with a pair of tongs and allow to cool 10 to 15 minutes before opening. Do not open the tin until it is cool enough to handle.
    2. Line a 23cm (9 in) loose-bottomed cake tin with baking parchment.
    3. While the tin is boiling, prepare the base: In a food processor, process the digestives and nuts until they resemble fine breadcrumbs. Tip into a bowl and mix together with the melted butter. Press the mixture into the prepared cake tin, pressing halfway up the sides. Chill the base for at least 1 hour.
    4. Whip the cream using a stand or hand-held electric mixer. Beat on high speed for 3 to 5 minutes, or until stiff peaks form.
    5. When ready to assemble the pie, slice the bananas about .5cm (1/4 in) thick. Arrange a layer of sliced bananas over the biscuit base using 1/2 of the bananas. Drizzle about 1/4 of the cooled toffee over the banana layer. Repeat with the remaining bananas and toffee. Generously spread the whipped cream over the toffee layer, ensuring it is spread evenly to the edge of the tin.
    6. To decorate, use a vegetable peeler along the side of the chocolate bar to make chocolate shavings. Sprinkle the shavings over the whipped cream. Chill the pie for 1 to 3 hours before serving.

    Recently viewed

    Reviews (5)

    2

    Great recipe but for real luxury make the topping with a 200gm tub of Mascarpone cheese and a 250ml carton of Double Cream whipped together with one teasp. of caster sugar and a few drops of vanilla extract until stiff. Spread over banana and caramel and chill for two hours before dusting with cocoa powder. - 21 Aug 2011

    1

    - Rated on - 21 Jan 2015

    1

    I found the quantities all wrong for the size of cake tin. This worked for me: 8 inch cake tin needs about 8 oz biscuits 3 oz butter; 2 400g tins of condensed milk (one for each layer); 4 LARGE bananas (I used 6 small) or you won't get a complete layer; 350 - 400g whipping cream. Also, 3 - 4 hours is too vague for boiling the condensed milk can. I left it for 3hrs 20 mins and had toffee the consistency of soft fudge - far to heavy for "drizzling". So 3 hrs max I would say, unless you're going to put it on while it's still warm. Good idea to mass produce toffee tins though. - 16 Oct 2011

    Write a review

    Click on stars to rate