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Banoffee Pie
Banoffee pie is a fabulous British dessert featuring a rich toffee and banana filling in a graham cracker crust topped with mounds of whipped cream.
YIELDS
10
TO
12
Ingredients
- 2 cups (about 200 g) digestive biscuit or graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup (75 g) butter, melted
- 5 tablespoons (70 g) butter, for filling
- 1/2 cup (100 g) brown sugar
- 1 can (300 ml) sweetened condensed milk
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract, divided
- 1/4 cup (60 g) toffee bits
- 3 bananas, sliced
- 2 cups (500 ml) cold 35% cream
- 1/4 cup (32 g) icing sugar
- Chocolate shavings
Directions
- Heat your oven to 350°F and set out a 9-inch pie plate or 10-inch removable bottom tart pan. If using a sour pan, place on a baking sheet to avoid any butter leaks.
- In a bowl, stir together the digestive biscuit or graham cracker crumbs, sugar, salt, and cinnamon. Add in the butter and toss well to combine evenly. Transfer the crumb mixture to the pie plate or tart pan and, using the bottom of a measuring cup or glass, evenly press the crust along the bottom and up the sides. Bake the crust for 15 minutes, then set aside to cool to room temperature.
- Meanwhile, prepare the filling by melting the butter and sugar in a medium saucepan over medium to medium-low heat. Once melted, add in the sweetened condensed milk, bring to a boil and cook, stirring constantly, for three to four minutes or until golden brown and the mixture starts to pull away from the sides of the pan. Remove the pan from the heat and stir in the salt and one teaspoon of vanilla extract. Set aside to cool slightly.
- When cooled slightly, transfer the toffee into the crust and spread into an even layer. Scatter with the toffee bits and top with the sliced banana. Cover with plastic and transfer to the fridge for at least 2 hours to chill and firm up.
- When chilled, whip the cream, icing sugar, and remaining teaspoon of vanilla extract on medium speed until soft peaks form, about three to four minutes. By switching the cream to medium, the bubble structure will be smaller, giving the whipped cream more stability and allowing it to hold up longer. Dollop and swirl the whipped cream over the bananas and garnish with the chocolate shavings.
- This pie can be kept in the fridge for up to 5 days. To keep the whipped cream tasting fresh, I store it under an upturned mixing bowl as a makeshift lid. Enjoy!
