The Ultimate Banoffee Pie
Over a year ago
56,122 views
Ingredients
- 3½oz butter, melted
- 9oz digestive biscuits
- 397g can Carnation Condensed Milk
- 4 Bananas
- 284ml carton double cream lightly whipped
- to taste cocoa powder or shavings for decoration
Accompaniment
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Description
This is arguably the best dessert in the world! A delicious layer of thick caramel on a biscuit base, topped with bananas and cream - decadent dessert for a special occasion.
Method
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1
TO MAKE THE BASE
You will also need a 20cm (8inch)loose-bottomed cake tin greased and based lined.
Crush the biscuits until like fine crumbs then tip into a bowl.
Stir in the melted butter.
Press the mixture into the base and 4cm (1½in) up the sides of the tin.
Chill the base while you make the filling.
TO MAKE THE FILLING
Put the tin in a pan of boiling water and boil for 1 1/2 - 2 hours.
The carefully remove the tin from the water and allow to cool slightly, not too much and open carefully with a tin opener.
Spread the filling over the biscuit base, and then leave to chill for about 1 hour, until firm.
ASSEMBLING THE PIE
Remove the pie from the tin and place on a serving plate.
Slice the bananas and fold half of them into the softly whipped cream and spoon over the toffee base.
Decorate with the remaining bananas and dust liberally with the cocoa or grated chocolate shavings.
Serve.
Chef's Tips
When boiling the tin do not pierce it and don't panic it won't explode). Also don't let the pan boil dry either.
When I open the tin after boiling I cover the tin and opener with a tea towel otherwise you may have caramel over your kitchen (it's only happened to me once).
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I'm so pleased this recipe has worked for so many people.I've been a bit busy recently to post any more recipies but had an email on Friday saying I've had 5000 hits.Thanks for all your supportPeter
Carnation now sell the condensed milk made into caramel for you. I got mine in Tesco - takes some of the hard work out of it for you. Also does for Millionaires Shortbread as well.
No problem at all.
I must put some more recipes on here, will make it my NY resolution...
Oh my goodness! I finally made this - and it was delicious!! The toffee sauce was perfect, I told everyone the trick of boiling it in the can. Thanks for sharing this one. I had lots of lovely comments about the pie. :)
Aaaah - that is what I've done. I emptied it out of the can and heated it up which resulted in very tasty, but impossible to eat toffee. I'll make sure I keep it in the can and follow your recipe.
Thanks Peter - I'll let you know how it turns out :)
I just boil the tin in a pan for about an hour & half, i find it just right. give it a go, i boiled too many cans one time and kept the extra can in the fridge for a week, opened it and microwaved it to get it a little more runny, worked fine...
if you follow the recipe on the can it suggests empting the milk into a pan and adding sugar, i find this way it burns very easily.
Peter :o)
This looks delicious.I've tried to make banoffee pie before and it had a very hard caramel sauce, do you have any tips to stop it turning in to toffee?