Red Book Banoffee Pie
Indulge in the irresistible charm of the Red Book Banoffee Pie, a no-bake dessert that layers luxurious flavors with effortless elegance. Featuring a buttery digestive biscuit crust, this recipe is crowned with a rich homemade toffee made from sweetened condensed milk and brown sugar, adding an indulgently golden touch. Topped with fresh, sweet banana slices, fluffy whipped cream, and a dusting of grated dark chocolate, every bite is a symphony of textures and flavors. Perfect for gatherings, this banoffee pie comes together in just 30 minutes of prep and serves up to 8 guests, making it an ideal showstopper for dessert tables. Whether you're searching for a dessert that's creamy, crunchy, and caramel-infused, or simply need a crowd-pleasing treat, this Red Book Banoffee Pie is sure to steal the spotlight!
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Recipe Information
Ingredients
- 200 grams Digestive biscuits
- 100 grams Unsalted butter
- 397 grams Sweetened condensed milk
- 100 grams Brown sugar
- 75 grams Unsalted butter (for toffee layer)
- 3 Bananas
- 300 milliliters Double cream
- 2 tablespoons Icing sugar
- 20 grams Dark chocolate (for grating)
Instructions
Place the digestive biscuits in a resealable plastic bag and crush them into fine crumbs using a rolling pin, or pulse them in a food processor until fine.
Melt 100g of butter in a saucepan over low heat or in the microwave. Add the biscuit crumbs and mix thoroughly until well combined.
Press the biscuit mixture firmly into the base and sides of a 23cm (9-inch) fluted tart tin with a removable base to form the crust. Place in the refrigerator to chill while you prepare the toffee layer.
In a medium saucepan, combine the 75g of unsalted butter and 100g of brown sugar. Stir over medium heat until the sugar is dissolved.
Add the sweetened condensed milk to the saucepan. Bring the mixture to a boil, stirring continuously to prevent it from sticking to the pan, and cook for about 5 minutes or until it thickens into a golden toffee sauce.
Pour the toffee sauce over the chilled biscuit base, spreading evenly. Allow the toffee layer to cool at room temperature, then place in the fridge to set for about 1 hour.
Slice the bananas into thin rounds and arrange them over the set toffee layer in a single layer or slightly overlapping, as desired.
In a mixing bowl, whip the double cream and icing sugar together until soft peaks form. Spread the whipped cream evenly over the banana layer.
Using a grater, finely grate the dark chocolate over the top of the pie for decoration.
Chill the pie for at least another hour to let all the layers set. Serve chilled and enjoy your Red Book Banoffee Pie!
Nutrition Facts
Calories |
5692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.3 g | 480% | |
| Saturated Fat | 228.4 g | 1142% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 563.4 g | 205% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 421.8 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1591 mg | 122% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3234 mg | 69% | |
*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.
