Banoffee Pie Recipe
A quick and simple dessert – serves 12
A simple but really tasty version of Banoffee pie
Rating: ★★★★☆ 4.2 stars based on 76 reviews
Preparation Time: 30 min
Cooking time: 2 1/2 hours (boiling)
Total time: 3 hours
Produces: One 12″ square pie (12 servings)
Serving size: 1 medium slice
Calories per serving: 496
Fat per serving: 23.5g
Banoffee Pie Recipe
Ingredients
Base:
- Dark Chocolate Digestive Biscuits: 300g
- Butter: ¼ cup
Sauce:
- Condensed Milk: 800g
(Carnation, by Nestle, is very good – use 2 tins)
Topping:
- Sliced Bananas: 5
- Whipping Cream: 250ml
- Large Flake Chocolate bar: 1 Bar / 26g (or a plain bar of chocolate, grated)
Banoffee Recipe Directions
To make the biscuit base:
Crush the digestive biscuits.
Soften the butter in the microwave. It takes about 30 seconds straight from the fridge. Mix the butter and biscuits together. Take a very large serving platter and spread the biscuit mix on to it.
Try and even out the mix across the dish. Your mix should not be deeper than a centimetre.
Put the platter in the fridge.
Tip:
If you empty the biscuits into a doubled freezer bag, you can ask your kids to bang the bag against a wall or hard surface for you, to crumble the biscuits. This works out for both you, as it saves you time, and children find it quite entertaining to bang bags of food against the wall!
To make the caramel (from condensed milk):
Meanwhile, place the two tins of condensed milk in a saucepan of warm water.
Make sure that the tins are completely covered with water. (It’s best if your finger can be placed on top of the tin, without coming out of the water.)
Put the lid on your pot, place it on a medium heat on the hob, and bring it to a light simmer. Lower the heat to 1/3 power, and leave to cook for two and a half hours.
Remove the pot from the heat. Empty the water, and add in cold water. Pierce the tin lid under water – you can then open the lid normally.
Immediately spread the contents of both tins on to the biscuit base because the caramel starts to set quite quickly.
Place the dish back in the fridge for half an hour.
Warning:
Set a timer, and make sure you can hear it. One lady memorably forgot to do this – 5 hours later she heard an almighty shotgun sound in the kitchen. Then another. She ran down to her kitchen to find it covered in toffee (including inside the presses!)
If this does happen – clean it up straight away, as hot toffee sets like concrete if left to cool.
Topping it off:
Just before serving, peel and slice the bananas, and spread evenly on the top. Add the whipped cream, and garnish with the crushed flake or grated chocolate.