Banoffee Pie Recipe
Banoffee Pie Recipe
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Banoffee Pie Recipe
This easy and delicious Banoffee Pie recipe features a rich and creamy filling of toffee, bananas, and whipped cream on a buttery biscuit crust. No baking is required, making it the ideal dessert for both novice and experienced bakers. With layers of indulgent flavors and textures, this classic British dessert is sure to become a family favorite. Whether you’re preparing for a holiday meal or a simple gathering, this banoffee pie will be the star of the show.
Description
Banoffee pie is a beloved British dessert that combines the rich flavors of caramelized toffee, ripe bananas, and fluffy whipped cream, all nestled in a crunchy, buttery biscuit base. The simplicity and decadence of this no bake pie make it perfect for any occasion.
The origins of banoffee pie date back to the 1970s when it was first created in East Sussex, England. Its name is a clever portmanteau of “banana” and “toffee,” two ingredients that perfectly complement each other. Over the years, this dessert has become a staple in British homes, cafes, and restaurants.
One of the best things about this Banoffee Pie Recipe is how easy it is to prepare. Unlike many other pies that require baking, banoffee pie only takes about 30 minutes to assemble. The crust is made from crushed digestive biscuits or graham crackers, providing a sweet and crunchy base. The filling consists of a luscious toffee sauce, which is made from sweetened condensed milk and butter, creating a smooth, caramel like texture. Fresh, sliced bananas are placed on top of the toffee, and a generous layer of whipped cream finishes the pie.
This Banoffee Pie Recipe is also incredibly versatile. You can adjust the amount of toffee or bananas depending on your personal preferences, or even add a sprinkle of cocoa powder, chocolate shavings, or a drizzle of melted chocolate for extra flavor. Banoffee pie is best served chilled, making it an excellent make ahead dessert.
Banoffee Pie Recipe has an irresistible combination of sweet, creamy, and crunchy elements. The rich toffee flavor is complemented by the sweetness of the bananas, while the whipped cream adds a smooth, airy texture. The contrast between the soft filling and the crunchy base makes every bite a delightful experience. Whether you are hosting a dinner party or preparing a treat for your family, this banoffee pie recipe will not disappoint.
Ingredients
- For the crust:
- 200g digestive biscuits or graham crackers (crushed)
- 100g unsalted butter (melted)
- For the toffee filling:
- 1 can (400g) sweetened condensed milk
- 50g unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- For the banana layer:
- 2 ripe bananas (sliced)
- For the whipped cream topping:
- 250ml heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Optional garnish:
- Shaved chocolate or cocoa powder
Instructions
- Prepare the crust:
- In a food processor, crush the digestive biscuits or graham crackers until they form fine crumbs. If you don’t have a food processor, you can place the biscuits in a ziplock bag and crush them with a rolling pin.
- Transfer the crumbs to a bowl and mix with the melted butter until fully combined.
- Press the mixture into the base of a 9-inch pie dish, tart tin, or springform pan to create an even layer. Use the back of a spoon to compact the crust. Refrigerate for at least 15 minutes to firm up.
- Make the toffee filling:
- In a medium saucepan, combine the sweetened condensed milk, butter, and brown sugar. Heat over medium heat, stirring continuously until the mixture thickens and turns golden brown, about 5 minutes.
- Remove from heat and stir in the vanilla extract. Allow the toffee sauce to cool for a few minutes before pouring it over the chilled biscuit crust.
- Assemble the pie:
- Layer the sliced bananas on top of the cooled toffee filling, spreading them evenly across the pie.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the banana layer, smoothing it into an even layer.
- Chill and serve:
- Refrigerate the pie for at least 2 hours to allow the layers to set and the flavors to meld together.
- Before serving, optionally garnish with shaved chocolate or a light dusting of cocoa powder.
- Enjoy:
- Slice the pie into generous portions and serve chilled. Enjoy this creamy, indulgent dessert with family and friends!
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Banoffee Pie Recipe
Ingredients
- For the crust:
- 200 g digestive biscuits or graham crackers crushed
- 100 g unsalted butter melted
- For the toffee filling:
- 1 can 400g sweetened condensed milk
- 50 g unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- For the banana layer:
- 2 ripe bananas sliced
- For the whipped cream topping:
- 250 ml heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Optional garnish:
- Shaved chocolate or cocoa powder
Instructions
- Prepare the crust:
- In a food processor, crush the digestive biscuits or graham crackers until they form fine crumbs. If you don’t have a food processor, you can place the biscuits in a ziplock bag and crush them with a rolling pin.
- Transfer the crumbs to a bowl and mix with the melted butter until fully combined.
- Press the mixture into the base of a 9-inch pie dish, tart tin, or springform pan to create an even layer. Use the back of a spoon to compact the crust. Refrigerate for at least 15 minutes to firm up.
- Make the toffee filling:
- In a medium saucepan, combine the sweetened condensed milk, butter, and brown sugar. Heat over medium heat, stirring continuously until the mixture thickens and turns golden brown, about 5 minutes.
- Remove from heat and stir in the vanilla extract. Allow the toffee sauce to cool for a few minutes before pouring it over the chilled biscuit crust.
- Assemble the pie:
- Layer the sliced bananas on top of the cooled toffee filling, spreading them evenly across the pie.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the banana layer, smoothing it into an even layer.
- Chill and serve:
- Refrigerate the pie for at least 2 hours to allow the layers to set and the flavors to meld together.
- Before serving, optionally garnish with shaved chocolate or a light dusting of cocoa powder.
- Enjoy:
- Slice the pie into generous portions and serve chilled. Enjoy this creamy, indulgent dessert with family and friends!
Notes
- Substitutes: If you’re looking for a gluten-free version, use gluten-free biscuits or graham crackers for the crust. You can also substitute dairy free butter and whipping cream for a dairy free pie.
- Make Ahead: Banoffee pie can be made a day ahead and stored in the fridge. Just be sure to add the whipped cream and bananas right before serving to keep them fresh.
- Toppings: If you want to add more flavor, try drizzling some melted chocolate over the top or adding a sprinkle of chopped nuts like pecans or walnuts for extra crunch.
