If you have lived in the UK or visited, you might have heard of a dessert called a Banoffee Pie. One of the most popular desserts in the UK, it is as well known as a Boston Cream Pie. If you do not know what Banoffee Pie is, the name is a portmanteau of banana and toffee. At first, I was amazed that people in Britain eat this but now I’m like, “Why don’t more people in America eat this?” Follow this simple recipe and in no time you will be serving up your own Banoffee pie!
For the base:
100g butter, melted (about 7 tablespoons)
250g digestive biscuits (1 pack of McVities Digestives), crushed
For the caramel: 100g (7 tablespoons) butter
100g dark brown soft sugar (3.5 ounces or a little less than ½ cup dry)
397g can Carnation Condensed Milk
For the top: 4 small bananas
300ml carton whipping cream, lightly whipped ((250ml is one fluid cup US)
You will also need…
1 20cm loose-bottomed cake tin, greased (I used whatever pie pan I had but any will do)
- Put the biscuit crumbs in your bowl, then tip in the melted butter and mix it all together. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie recipe. Chill for ten minutes.
- Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.
- Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with the grated chocolate.
To get the most out of this banoffee pie recipe, make sure that you really boil the filling for at least 1 minute to be sure it sets to a fantastically tasty caramel.
Recipe used with permission from our friends at Carnation UK!