Banoffee Pie
It's easy to see why this classic pie is a favorite across the pond. Sweet toffee, bananas, and a crisp butter crust are a match that everyone can enjoy.
Banoffee Pie
It's easy to see why this classic pie is a favorite across the pond. Sweet toffee, bananas, and a crisp butter crust are a match that everyone can enjoy.
Servings Prep Time
1pie 10minutes
Cook Time
90minutes
Servings Prep Time
1pie 10minutes
Cook Time
90minutes
Ingredients
Crust
Filling
Instructions
  1. Preheat oven to 300 F and lightly grease a 9 inch pie pan or springform pan, set aside
  2. Caramelize the sweetened condensed milk by pouring into a small baking dish and covering with foil. Place that small dish into a large roasting pan and fill with enough water to reach about half way up the smaller baking dish. Bake for 1 1/2 hours, or until the toffee is cooked to a toasty, golden brown color. About half way through, check the oven and add more water as needed.
  3. Alternatively, you can use the slow cooker to caramelize the condensed milk.
  4. Meanwhile, pulse the biscuits in a food processor until they are crumbs. Mix the crumbs with the softened butter using a fork, then press the mixture into the prepared pan. Chill in the refrigerator until the toffee is done in the oven, and has cooled enough to handle.
  5. Pour about half the toffee over the chilled crust. Slice the bananas, and layer over the first layer toffee then pour the rest of the toffee on top.
  6. Just before serving, whip the heavy cream and sugar on medium to make whipped cream, then spoon it over the top of the pie.
Recipe Notes