Classic Banoffee Pie
There are about a million banoffee pie recipes out there. Most of them are the same, and to be honest; I doubt mine is any different. But, I wanted to share it because it’s one of our favourites. It was one of the first things I ever made for Husband when we moved in together, and it’s what he asks for if ever I offer to make something.
I love the textures of banoffee pie. It’s not a pie at all, really is it? The base is cheesecake like, but then cheesecake isn’t a cake. Anyway… I love the textures of most things fruity. Like my apple and cinnamon cake, I love when you get a mouthful of refreshing fruit around all the other bits. Biscuit, caramel, bananas, and cream, really what could be better? Also, banoffee pie has banana’s in it. So, it’s healthy and totally fine to eat for breakfast. If you have a big enough slice, it could even be one of your five a day! Does that count? Is that how it works?
For the Base
- 200g Digestive biscuits
- 75g Butter
For the Filling
- 75g Butter
- 100g Brown Sugar
- 400g Evaporated Milk
- 3 Large Bananas
- 300ml Double cream
- 1 Square Chocolate
Now, some recipes tell you to put the tin of evaporated milk in boiling water, and it turns into caramel in the can. I’m sure this probably does work, but scared me a bit, so that’s not what I did! I also didn’t use brown sugar, we ran out, so it was a bit of brown sugar but mainly caster, which worked fine, so use whatever you’ve got!
Another change I sometimes make is the base. I have done it with chocolate chip cookies and hobnobs which give it a different flavour and texture. They all work really well.
First, you want to lightly grease a tin. I use a loose bottomed pie tin, you could use a cake tin, but with sticky things like this, loose bottom makes it much easier and I highly recommend.
Crush the biscuits into crumbs. You could do this in a food processor, but I tip them into a mixing bowl and bash them with a heavy rolling pin. I enjoy this immeasurably and like to think that I’m getting a work out! They don’t need to be perfect, and a few lumps are okay, it’s all got to come together for the base anyway. Melt the butter and stir into the biscuit, so the mixture is even.
Tip out into the pie tin and use a spoon or your fingers to press out into the sides and compress it, so it’s tight, like a cheesecake base.
Put this is the fridge for at least an hour, the longer, the better though really, you could even do it the night before.
While you are waiting for your base to harden, make the caramel.
To do this, add the sugar and butter to a saucepan and gently heat, stirring constantly.
When it’s all melted together, add the evaporated milk. I totally did this wrong and added them all together, it still works, but took a lot longer to thicken.
Bring the mixture to a simmer, stirring constantly. Keep simmering and stirring until the mixture thickens and darkens in colour. This should take around 20 minutes. Do not stop stirring or it will burn, or even boil over. If it is boiling up, remove from the heat for a few seconds and stir well. Whatever you do, don’t touch it, it’s incredibly hot.
Once it’s thickened, turn off the heat and leave the caramel in the pan to cool gradually. It will thicken further while cooling.
Remove the base from the fridge and spoon on the caramel, spreading evenly.
Slice the bananas and lay them on top.
Whisk your double cream until it’s thick. Don’t be tempted to over whisk or it will go weird!
Spoon the cream on top and spread to the edges.
Grate over a square of chocolate. Most recipes will call for dark, but I prefer milk, use whatever you like!
You can serve this straight away, but I’d advise leaving it to sit in the fridge for an hour to set.
Banoffee pie is super easy to make, the perfect quick dessert!
Super simple, but perhaps the best dessert ever!
- • 200g Digestive biscuits
- • 75g Butter
- • 75g Butter
- • 100g Brown Sugar
- • 400g Evaporated Milk
- • 3 Large Bananas
- • 300ml Double cream
- 1 Square Chocolate
Grease a cake tin
Bash the biscuits into crumbs
Melt the butter and add to the mixture
Stir until even
Tip into the tin and spread to the edges
Compress using the back of a spoon
Place in the fridge for at least an hour
For the caramel, add the butter and sugar to a saucepan and gently heat
When melted together, add the evaporated milk
Mix together and Bring to a simmer, stirring constantly
Continue to stir for around 20 minutes until thickened
Turn off the heat and leave to cool
Once cool, spoon over the biscuit base
Add a layer of sliced bananas
Whisk the cream until it forms peaks
Spoon over the bananas and spread evenly
Grate over some chocolate
Either serve immediately or leave in the fridge until required.
Time include cooling times