Banoffee pie recipe
How to make banoffee pie A true British invention, the banoffee pie. Bananas, caramel, biscuit, cream - there's nothing to go wrong here. Easy banoffee pie is a great dessert for parties. 75g/3oz unsalted butter200g/7oz digestive biscuits 75g/3oz unsalted butter 200g/7oz digestive biscuits 150g/5½oz light muscovado or soft brown sugar150g/5½oz unsalted butter1 x 397g can condensed milkpinch sea salt flakes 150g/5½oz light muscovado or soft brown sugar 150g/5½oz unsalted butter 1 x 397g can condensed milk pinch sea salt flakes 2 ripe bananas150ml/¼ pt double or whipping cream100g/3½oz bar milk chocolate, grated 2 ripe bananas 150ml/¼ pt double or whipping cream 100g/3½oz bar milk chocolate, grated Method Make the biscuit base first. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor. Tip the biscuit crumbs into the melted butter until evenly coated. Pour the mixture into the centre of a 23cm/9inch loose-bottomed tart tin. Then press the mixture firmly over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 30 minutes, until firm.While the base cools, make the caramel. Heat the brown sugar and butter together in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won’t mix, but keep stirring. As the sugar melts, it will come together. Stir in the condensed milk and the sea salt flakes. Bring up to the boil, then take off the heat. Take the set biscuit base out of the fridge and pour the caramel onto the biscuit base. Transfer to the fridge and leave to cool completely. When ready to serve, slice the bananas and layer them over the set caramel. Pour the cream into a large bowl, and whip with electric hand beaters till thickened but not stiff. Spoon the cream over the bananas. Grate the chocolate over the top of the pie.Remove the pie from the tart tin, by placing the tin on top of an upturned bowl, then sliding the edge of the tin down. Move the bowl out of the way, then slide the banoffee pie off the tin base and onto a board or plate. It’s now ready to serve. Make the biscuit base first. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor. Make the biscuit base first. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor. Tip the biscuit crumbs into the melted butter until evenly coated. Pour the mixture into the centre of a 23cm/9inch loose-bottomed tart tin. Then press the mixture firmly over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 30 minutes, until firm. Tip the biscuit crumbs into the melted butter until evenly coated. Pour the mixture into the centre of a 23cm/9inch loose-bottomed tart tin. Then press the mixture firmly over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 30 minutes, until firm. While the base cools, make the caramel. Heat the brown sugar and butter together in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won’t mix, but keep stirring. As the sugar melts, it will come together. While the base cools, make the caramel. Heat the brown sugar and butter together in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won’t mix, but keep stirring. As the sugar melts, it will come together. Stir in the condensed milk and the sea salt flakes. Bring up to the boil, then take off the heat. Stir in the condensed milk and the sea salt flakes. Bring up to the boil, then take off the heat. Take the set biscuit base out of the fridge and pour the caramel onto the biscuit base. Transfer to the fridge and leave to cool completely. Take the set biscuit base out of the fridge and pour the caramel onto the biscuit base. Transfer to the fridge and leave to cool completely. When ready to serve, slice the bananas and layer them over the set caramel. Pour the cream into a large bowl, and whip with electric hand beaters till thickened but not stiff. Spoon the cream over the bananas. When ready to serve, slice the bananas and layer them over the set caramel. Pour the cream into a large bowl, and whip with electric hand beaters till thickened but not stiff. Spoon the cream over the bananas. Grate the chocolate over the top of the pie. Grate the chocolate over the top of the pie. Remove the pie from the tart tin, by placing the tin on top of an upturned bowl, then sliding the edge of the tin down. Move the bowl out of the way, then slide the banoffee pie off the tin base and onto a board or plate. It’s now ready to serve. Remove the pie from the tart tin, by placing the tin on top of an upturned bowl, then sliding the edge of the tin down. Move the bowl out of the way, then slide the banoffee pie off the tin base and onto a board or plate. It’s now ready to serve. Recipe tips You can always take a short cut and buy a tin of ready-made condensed milk caramel to fill the pastry case.