Banoffee Pie - How to make Banoffi pie and recipes for this delicious dessert.

banoffee pie

Banoffee (banoffi) pie is a relatively new addition to many cookbooks, due to the fact that it was only created in 1972 in a restaurant in East Sussex, England. Although this sweet dish is less than 50 years old, it has already become one of the most popular British desserts and is fast becoming acknowledged as a traditional British classic.

Banoffee pie consists of the delectable combination of banana, toffee (or caramel) and cream that is presented in a case of shortcrust pastry or alternatively in a case of crushed digestive biscuits.
If using shortcrust pastry, the pastry is baked blind (see our instructions in the pastry section) and then allowed to cool down before adding the filling. This version of the pie is delicious served with warm custard - homemade, of course.

If you choose to make a base with crushed digestive biscuits, the base must be chilled in the refrigerator before the bananas, caramel filling and cream are added, and the pie is then chilled again.

The caramel or toffee filling can be made from condensed milk, butter and sugar, which are brought to the boil until they caramelise. Alternatively, and a much quicker and easier method, is to boil the unopened can of condensed milk in water for about 2 hours, which when subsequently cooled, produces a lovely, thick caramel sauce when poured from the tin.

Below we are including two recipes for banoffee pie including the two different versions made with either a biscuit or a shortcrust pastry base.

Banoffee fudge pie

  • For the pastry
  • 170g (6oz) of plain flour
  • 85g (3oz) of butter
  • 3 tbsp of cold water
  • pinch of salt
  • For the filling
  • 225g (8oz) tin of condensed milk
  • 300ml (½ pint) of double cream
  • 85g (3oz) of butter
  • 55g (2oz) of light brown sugar
  • 55g (2oz) of caster sugar
  • 5 medium sized bananas
  • 2 tbsp of milk
  1. Make the pastry according to our instructions in the shortcrust pastry section.
  2. Roll out the pastry and line a 9in (23cm) tin. Bake blind according to our instructions in the pastry techniques section and bake for 15 minutes at 200°C (400°F).
  3. Remove the greaseproof paper and the beans and bake for a further 7 - 10 minutes until the pastry turns golden brown. Remove from the oven and allow to cool.
  4. In the meantime, melt the butter in a small saucepan and stir in the brown sugar.
  5. Bring to the boil and boil, stirring constantly for 1 minute.
  6. Remove from the heat. Stir in the condensed milk and the milk and return to the heat.
  7. Bring to the boil, stirring constantly until the mixture thickens and turns a caramel colour. Remove from the heat and keep to one side.
  8. Slice the bananas and arrange over the bottom of the baked pastry case.
  9. Pour the caramel mixture over the bananas in an even layer.
  10. Chill in the refrigerator for 45 minutes or until set.
  11. In a mixing bowl, whisk the double cream until it becomes stiff.
  12. Spoon over the top of the caramel.
  13. Chill in the fridge for at least 1 hour.
  14. Serve cold.

Biscuit banoffee pie

  • For the base
  • 255g (9oz) of crushed digestive biscuits
  • 115g (4oz) of butter
  • For the toffee filling
  • 400g (14oz) can of condensed milk
  • For the topping
  • 300ml (½ pint) of double cream
  • 4 bananas
  • cocoa powder
  1. Melt the butter in a saucepan and add the crushed digestive biscuits. Mix well by stirring.
  2. Spread the mixture over the base and up the sides of a cheesecake tin that has a loose bottom. Chill in the refrigerator for 30 minutes.
  3. Place the unopened can of condensed milk in a pan of boiling water and boil for approximately 2 hours. Top up the boiling water when necessary with water from the kettle.
  4. Set to one side and allow the condensed milk to cool down. The milk will have turned to caramel, which is perfect for filling the pie.
  5. Slice the bananas and arrange over the biscuit base.
  6. Open the condensed milk can and pour the caramel over the bananas.
  7. Place in the refrigerator and chill for 90 minutes.
  8. Whisk the cream until firm and spread over the top of the set caramel.
  9. Dust the top of the pie with the cocoa powder.

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