Cookbook:Banoffee Pie

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Banoffee Pie
CategoryDessert recipes
Servings6–8 servings
Time2 hours
Difficulty

Cookbook | Ingredients | Recipes | Dessert | UK Cuisine

Ingredients[edit | edit source]

Procedure[edit | edit source]

Base[edit | edit source]

  1. Crush the biscuits into crumbs with the end of a rolling pin. This is best done inside a freezer bag to avoid spillage and loss.
  2. Melt two-fifths of the butter (about 4 oz) in a large saucepan. Once melted, take off the heat and mix in the biscuit crumbs.
  3. Press into the bottom of an 8-inch (20 cm) loose-bottomed pie tin, and transfer to the fridge to chill.

Filling[edit | edit source]

  1. Place the remaining butter with the sugar into a medium-sized saucepan (ideally non-stick if you don't like dish washing). Melt over a medium heat, stirring until the butter has melted and the sugar is just starting to melt.
  2. Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel.

Assembly[edit | edit source]

  1. Slice the bananas, arrange over the crumb base, and pour the caramel over the top.
  2. Chill for at least an hour so the caramel firms up.
  3. Prior to serving, whip the cream, and spoon over the top. Optionally, garnish with some grated chocolate or Cape gooseberries.

Warnings[edit | edit source]

  • If there are children present, it is practically impossible to keep them from licking the contents of the condensed milk tin! Be careful of the edges.