BANOFFEE PIE This recipe has undoubtedly been the most anticipated recipe I have ever posted on this site. Just look at the pictures and you’re forced to agree.
At the tender age of 7, I would dream of the days that they would serve up cafeteria slabs of banoffee pie for dessert at lunch, to wash down the sad shepherds pie or watery penne bolognese that would precede it. Don’t get me wrong, there’re good and bad versions of this quintessentially British dessert, but the beauty of banoffee pie is that good or bad, simply divine or below average, you always end up licking your plate clean.
Now, funnily enough, banoffee pie is almost unheard of here in the U.S. which I frankly find quite ridiculous considering it incorporates the very best of all things dessert.
For those of you who don’t know what banoffee pie is, I’ll explain. The base is that of a pie or cheesecake, buttery biscuit crumbs packed dense into the bottom of a pie or tart pan. The next layer, a dulce de leche, or a dense caramel, constitutes the toffee of the Ban-offee. Once the base and toffee layers have been chilled to harden, perfectly ripe bananas are sliced on top before dousing the whole pie in hand-whipped cream. To top it all off, you can either crumble a flake chocolate bar or, if you’re feeling fancy, shave some dark chocolate to finish. Voila!
The key here is not to put everything together until you’re about to eat. The toffee filling and base can be prepared overnight and kept in the fridge. But you don’t want to add the cream and bananas until you’re about to eat as the bananas can brown and the cream can become watery.
Even writing about it makes me drool. Now this recipe is different (better) than its inauthentic American counterparts, and a more enriched version of its simple British ancestors. My favorite part of almost any pie or cheesecake is the base, the buttery biscuit that fall apart in your mouth. So, what I’ve done here is up the ante and increase the proportions of the base to pie ratio. The result is a wonderfully luxurious, structurally sound pie that you will certainly not want to share with anyone else. Enjoy!
- 2 cups (170g) graham cracker or digestive crumbs
- 8 tablespoons (115 g/4 oz) butter (melted)
- 8 tablespoons (115 g/4 oz) butter
- 8 tablespoons (115 g/4 oz) brown sugar
- 1 can (397 g/14oz) full-fat condensed milk
- 10 oz (300 ml) heavy/double cream
- 2 large bananas (sliced)
- chocolate shavings/flakes
- Combine the melted butter and biscuit crumbs
- Pack base into the bottom of 9″ deep-dish pie dish (20cm/23cm works) and chill in fridge for 30 minutes
- In a pan over low heat, melt together the butter and sugar stirring constantly
- Add the condensed milk and continue stirring for 3 minutes until the toffee is a deep caramel brown
- Pour the toffee over the base and chill in fridge for at least an hour to set
- Place the banana slices over the toffee
- Whip the cream until it forms stiff peaks and spoon the cream onto the pie
- Shave your dark chocolate over the top or sprinkle chocolate flakes
Keep in fridge at all times!