Banoffee Pie
Banoffee pie layers digestive biscuit crust with toffee from sweetened condensed milk, topped with fresh banana and dark chocolate ganache.
200g
100g
1,500ml
397g
3piece
300ml
20g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 100g | — | — | |
| 3 | | 1,500ml | — | — | |
| 4 | | 397g | — | — | |
| 5 | | 3piece | — | — | |
| 6 | | 300ml | — | — | |
| 7 | | 20g | — | — |
Tip the digestive biscuits into the mixing bowl.
Digestive biscuits · 200 g
Crush the biscuits with the end of a rolling pin, working around the bowl, until you have fine, even crumbs with no large lumps.
Add the butter to the small saucepan.
Unsalted butter · 100 g
Set the pan over a low heat and let the butter melt completely, swirling the pan once or twice, then remove it from the heat.
Pour the melted butter over the crumbs.
Stir everything together until every crumb is coated and the mixture resembles wet sand.
Tip the buttered biscuit base mixture into the pie dish.
Use the back of a spoon to press the crumbs firmly and evenly across the base and up the sides of the dish, making sure there are no thin patches.
Slide the pie dish into the refrigerator to firm up the base.
Leave the base to chill for at least 30 minutes until it is firm and set.
Take the pie dish out of the refrigerator and set it on the work surface.
Fill the large deep pot with water, pouring in enough to submerge the condensed milk can by at least 5 cm once it is in.
Water · 1,500 mlLower the unopened can of condensed milk into the water.
Sweetened condensed milk · 397 gBring the water to a rolling boil over a high heat, then reduce to a steady simmer, checking frequently that the can remains fully submerged and topping up with boiling water from the kettle if needed.
Simmer the can steadily for 2 hours, keeping the water level above the can at all times, then carefully lift the can out with tongs and set it on the work surface to cool completely before opening.
Leave the can to cool at room temperature for at least 1 hour until it is completely cold before you open it — never open a hot can.
Open the cooled can and spoon the thick toffee over the chilled biscuit base.
Use a palette knife to spread the toffee evenly across the base, taking it right to the edges.
Return the pie dish to the refrigerator while you prepare the bananas.
Chill the toffee base for at least 15 minutes so the toffee firms slightly before the bananas go on.
Take the pie dish out of the refrigerator.
Peel the bananas by hand and lay them on the chopping board.
Banana · 3 piece
Cut the bananas into rounds about 1 cm thick, working at a slight angle to give wider, oval slices.
Arrange the banana slices over the toffee layer in neat, slightly overlapping concentric circles, covering it completely.
Pour the double cream into the large bowl.
Double cream · 300 ml
Whisk the cream to soft peaks — it should hold a gentle shape when you lift the whisk but still look lush and billowy, not stiff.
Spoon the whipped cream over the bananas and spread it gently to cover, leaving a slight rustic peak in the centre.
Hold the dark chocolate over the pie and grate it directly onto the cream in an even layer, covering the surface.
Dark chocolate · 20 g
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Tip the digestive biscuits into the mixing bowl.⏱ 5sResultDigestive biscuits |
| 2 | — | | Crush the biscuits with the end of a rolling pin, working around the bowl, until you have fine, even crumbs with no large lumps.⏱ 1 minResultFine biscuit crumbs |
| 3 | 100 g | | Add the butter to the small saucepan.⏱ 5sResultUnsalted butter |
| 4 | — | | Set the pan over a low heat and let the butter melt completely, swirling the pan once or twice, then remove it from the heat.⏱ 1 minResultMelted butter |
| 5 | Melted butterstep 4 | | Pour the melted butter over the crumbs.⏱ 5sResultMelted butter and fine biscuit crumbs |
| 6 | — | | Stir everything together until every crumb is coated and the mixture resembles wet sand.⏱ 30sResultButtered biscuit crumbs |
| 7 | Buttered biscuit crumbsstep 6 | | Tip the buttered biscuit base mixture into the pie dish.⏱ 5sResultButtered biscuit crumbs |
| 8 | — | | Use the back of a spoon to press the crumbs firmly and evenly across the base and up the sides of the dish, making sure there are no thin patches.⏱ 1 minResultPressed biscuit base |
| 9 | — | | Slide the pie dish into the refrigerator to firm up the base.⏱ 10sResultPressed biscuit base |
| 10 | — | | Leave the base to chill for at least 30 minutes until it is firm and set.⏱ 30 minResultChilled biscuit base |
| 11 | — | | Take the pie dish out of the refrigerator and set it on the work surface.⏱ 5sResultChilled biscuit base |
| 12 | 1,500 ml | Fill the large deep pot with water, pouring in enough to submerge the condensed milk can by at least 5 cm once it is in.⏱ 10sResultWater | |
| 13 | 397 g | Lower the unopened can of condensed milk into the water.⏱ 5sResultWater and sweetened condensed milk | |
| 14 | — | Bring the water to a rolling boil over a high heat, then reduce to a steady simmer, checking frequently that the can remains fully submerged and topping up with boiling water from the kettle if needed.⏱ 10 minResultCan brought to the boil | |
| 15 | — | Simmer the can steadily for 2 hours, keeping the water level above the can at all times, then carefully lift the can out with tongs and set it on the work surface to cool completely before opening.⏱ 2 hrResultCaramelised condensed milk | |
| 16 | — | Leave the can to cool at room temperature for at least 1 hour until it is completely cold before you open it — never open a hot can.⏱ 1 hrResultCooled toffee | |
| 17 | Cooled toffeestep 16 | | Open the cooled can and spoon the thick toffee over the chilled biscuit base.⏱ 20sResultCooled toffee and chilled biscuit base |
| 18 | — | | Use a palette knife to spread the toffee evenly across the base, taking it right to the edges.⏱ 30sResultToffee-topped biscuit base |
| 19 | — | | Return the pie dish to the refrigerator while you prepare the bananas.⏱ 5sResultToffee-topped biscuit base |
| 20 | — | | Chill the toffee base for at least 15 minutes so the toffee firms slightly before the bananas go on.⏱ 15 minResultChilled toffee base |
| 21 | — | | Take the pie dish out of the refrigerator.⏱ 5sResultChilled toffee base |
| 22 | 3 piece | | Peel the bananas by hand and lay them on the chopping board.⏱ 30sResultPeeled bananas |
| 23 | Peeled bananasstep 22 | | Cut the bananas into rounds about 1 cm thick, working at a slight angle to give wider, oval slices.⏱ 45sResultSliced Bananas |
| 24 | Sliced Bananasstep 23 | | Arrange the banana slices over the toffee layer in neat, slightly overlapping concentric circles, covering it completely.⏱ 1 minResultBanana-topped toffee pie |
| 25 | 300 ml | | Pour the double cream into the large bowl.⏱ 5sResultDouble cream |
| 26 | — | | Whisk the cream to soft peaks — it should hold a gentle shape when you lift the whisk but still look lush and billowy, not stiff.⏱ 2 minResultSoftly whipped cream |
| 27 | Softly whipped creamstep 26 | | Spoon the whipped cream over the bananas and spread it gently to cover, leaving a slight rustic peak in the centre.⏱ 30sResultCream-topped banoffee pie |
| 28 | 20 g | | Hold the dark chocolate over the pie and grate it directly onto the cream in an even layer, covering the surface.⏱ 30sResultBanoffee Pie |
| Total Time | 3 hr 30 min | ||
| Nutrient | Per serving |
|---|---|
| 1,182kcal | |
| 15g | |
| 68g | |
| 39g | |
| 111g | |
| 72g | |
| 4g | |
| 505mg |
Banoffee Pie
Banoffee pie layers digestive biscuit crust with toffee from sweetened condensed milk, topped with fresh banana and dark chocolate ganache.
What you’ll doYou will make a biscuit base, chill it, then boil a can of condensed milk for two hours to make toffee. Once cooled, you'll layer the toffee over the base, add sliced bananas, top with whipped cream, and finish with grated chocolate. The whole process spans several hours because of chilling and cooling time.
Ingredients
- Digestive biscuits200 g
- Unsalted butter100 g
- Water1,500 ml
- Sweetened condensed milk397 g
- Banana3 piece
- Double cream300 ml
- Dark chocolate20 g