Banoffie Pie
Indulge in the irresistible layers of this classic Banoffee Pie—a no-bake dessert that’s as easy to make as it is delicious! Featuring a buttery biscuit base made from crushed Digestive biscuits or Graham crackers, this beloved treat is topped with a luscious layer of creamy homemade caramel, created by simmering sweetened condensed milk to perfection. Sliced ripe bananas add a fresh, fruity sweetness, which is then crowned with soft, cloud-like whipped cream that’s sweetened just right. For an elegant finishing touch, sprinkle grated dark chocolate on top for a hint of rich decadence. With just 30 minutes of prep time and no need for baking, this dessert is perfect for entertaining or satisfying your sweet tooth any day. Serve chilled and enjoy every velvety bite of this timeless dessert!
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Recipe Information
Ingredients
- 250 grams Digestive biscuits or Graham crackers
- 100 grams Unsalted butter, melted
- 400 grams Sweetened condensed milk (for caramel)
- 3 pieces Bananas, ripe
- 300 ml Heavy cream (double cream), chilled
- 2 tablespoons Powdered sugar
- 20 grams Dark chocolate, grated (optional)
Instructions
Place the condensed milk in a saucepan and submerge it in water. Bring the water to a gentle boil and simmer for 2 to 2.5 hours, ensuring the can is completely covered with water at all times to prevent it from bursting. Once done, carefully remove the can and let it cool completely. This will transform the condensed milk into thick caramel.
Crush the digestive biscuits or Graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and using a rolling pin.
In a mixing bowl, combine the biscuit crumbs with melted butter. Stir until the mixture resembles damp sand and sticks together when pressed.
Press the buttery biscuit mixture firmly into the base of a 23cm (9-inch) springform or loose-bottomed tart tin to create an even base. Chill in the refrigerator for at least 30 minutes to set.
Once the base is set, open the caramelized condensed milk and spread an even layer over the biscuit base. Use a spatula to smooth the surface. Chill for another 15 minutes.
Peel and slice the bananas into thin rounds. Arrange the banana slices evenly over the caramel layer.
In a chilled bowl, whip the heavy cream and powdered sugar together until soft peaks form. Gently spread the whipped cream over the banana layer.
Optional: Sprinkle grated dark chocolate over the top for garnish.
Chill the banoffee pie in the refrigerator for at least 1 hour before serving to allow the layers to set. Slice and serve chilled.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 43.5 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 197 mg | 15% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 424 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
