Classic Banoffee Pie
Indulge in the heavenly layers of this **Classic Banoffee Pie**, a timeless dessert that combines buttery crumbly biscuit base, rich homemade caramel, fresh banana slices, and a cloud of coffee-spiked whipped cream, all crowned with a sprinkling of dark chocolate shavings. This no-bake pie (with a touch of oven magic for the caramel) is a celebration of sweet, creamy, and buttery flavors that will impress any crowd. Perfect for after-dinner treats or special occasions, this dessert is a make-ahead marvel that requires minimal effort but delivers big on flavor. With a prep time of just 30 minutes and serving up to 8 delicious portions, this luscious treat is destined to become your go-to recipe for simple yet stunning desserts. Keywords: Banoffee Pie, easy desserts, no-bake pie, caramel banana pie, classic dessert recipe.
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Recipe Information
Ingredients
- 300 g Digestive biscuits
- 100 g Unsalted butter
- 400 g Condensed milk
- 3 large Bananas
- 300 ml Double cream
- 2 tablespoons Caster sugar
- 1 teaspoon Instant coffee powder
- 20 g Dark chocolate
Instructions
Preheat your oven to 220°C (428°F).
To make the caramel, pour the condensed milk into a baking dish and cover it tightly with foil.
Place the dish in a larger, shallow pan and fill the pan with hot water to about halfway up the sides of the dish with condensed milk.
Bake in the preheated oven for 90 minutes, checking every 30 minutes, until the milk turns a golden caramel color. Add more water to the pan as needed.
Remove from oven and cool to room temperature before refrigerating for 1 hour.
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and using a rolling pin.
Melt the butter in a saucepan or microwave and mix it thoroughly with the biscuit crumbs until they resemble wet sand.
Press the biscuit mixture firmly into the base and sides of a 23cm (9-inch) loose-bottomed tart tin, then chill in the fridge for 30 minutes.
Slice the bananas and arrange them evenly over the biscuit base.
Pour the cooled caramel over the bananas, spreading it evenly with a spatula.
In a mixing bowl, whip the double cream, caster sugar, and coffee powder together until soft peaks form.
Spread the whipped cream over the caramel and bananas, smoothing the surface.
Shave the dark chocolate using a vegetable peeler and sprinkle over the top of the pie.
Chill the banoffee pie for at least 1 hour before serving.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 24.9 g | 125% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 44.5 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 200 mg | 15% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 413 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.
