The Best Banoffee Pie You Ll Ever Make
Indulge in the layered perfection of "The Best Banoffee Pie You’ll Ever Make," a no-bake dessert that’s as effortless as it is irresistible. This British classic begins with a buttery biscuit crust, crafted from digestives (or graham crackers) for the perfect crunch. A rich, golden caramel made from sweetened condensed milk takes center stage, atop which fresh bananas are elegantly arranged for natural sweetness. Crowned with velvety clouds of vanilla whipped cream and a sprinkling of dark chocolate shavings, this pie strikes the ultimate balance between decadence and simplicity. Ready in just 30 minutes of prep, it’s the ideal make-ahead dessert to serve at gatherings, no oven required! Perfect for lovers of banana desserts and caramel indulgence, this banoffee pie will earn a permanent spot on your dessert table.
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Recipe Information
Ingredients
- 250 grams Digestive biscuits (or graham crackers)
- 100 grams Unsalted butter
- 400 grams Sweetened condensed milk
- 3 medium Bananas
- 300 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 20 grams Dark chocolate (for garnish)
Instructions
Place the digestive biscuits in a food processor and blitz until finely ground. Alternatively, place them in a resealable plastic bag and crush with a rolling pin.
Melt the butter in a small saucepan over low heat or in the microwave. Combine the melted butter with the biscuit crumbs and mix until the texture resembles wet sand.
Press the biscuit mixture into the base and sides of a 23cm (9-inch) tart tin with a removable base. Use the back of a spoon to smooth it out evenly. Chill in the refrigerator for 30 minutes.
To make the caramel, empty the can of condensed milk into a heatproof bowl. Place the bowl over a simmering pot of water (double boiler-style), ensuring the water doesn’t touch the bottom of the bowl. Stir constantly for 15–20 minutes, or until the condensed milk turns a deep golden caramel color.
Remove the biscuit crust from the fridge and pour the caramel over the base, spreading it evenly. Let it cool for 10 minutes, then return to the fridge to set for at least 1 hour.
Slice the bananas into thin rounds and arrange them in an even layer over the set caramel.
Whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Gently spoon the whipped cream over the bananas, spreading it out evenly.
Grate the dark chocolate over the top as a final garnish.
Let the banoffee pie chill in the refrigerator for at least 1 hour before serving. Carefully remove it from the tart tin, slice into portions, and serve!
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 43.5 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 165 mg | 13% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 397 mg | 8% | |
*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.
