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.