Banoffee pie

Jump to recipe

Decadent, sweet and indulgent. Everything I want from a dessert. Banoffee pie is a British dessert that is hard to beat, especially if you’re a caramel fan as I am. There are layers of different flavours and textures, coming together to make the perfect bite, every time.

This is not a complex dessert, but there are a few steps that take some time. The first is making the dulce de leche. This is a foolproof way of creating a thick, dense caramel that balances perfectly with the bananas.

Have a go - you won’t regret it!

---

Banoffee pie

Banoffee pie

Servings: 8

Ingredients

Crust

• 2 cups graham cracker crumbs (I used gluten free ones, but either is fine)

• 1 stick butter, melted

• 1/4 cup brown sugar

• pinch of salt

Filling

• 1 can condensed milk

• 2 bananas, sliced

• 500 ml heavy cream, whipped until stiff

• chocolate for garnish

---

Instructions

To make the dulce de leche

• Place the can of condensed milk, unopened, in a large pan of water

• Bring to a boil, turn down to simmer and add a lid

• Simmer for 4 hours, checking every hour to ensure the can is covered with water (adding a lid helps the water not evaporate)

• Turn off the heat and leave the can in the water to cool completely

To make the crust

• Melt the butter and combine with the graham cracker crumbs, sugar and salt

• Press into a pie dish, ensuring you have an even layer across the bottom and up the sides of the dish

• Put in refrigerator to cool and set, for at least an hour

To assemble the pie

• Open the can of condensed milk and spread the whole can over the pie crust (if you open when hot, there is a chance it will spurt out and burn, so patience here is warranted)

• Add the sliced bananas over the caramel

• Top with the whipped cream

• Grate some chocolate over the top

• Enjoy!

---