Banoffee Pie is not a British Classic, it is far too young a recipe. No matter its age, the Banoffee Pie is loved throughout the land.
The beauty of this recipe is the bringing together of a biscuit crumb crust (held together with butter) and then a filling of deep caramel, bananas and fresh cream. What is not to like? Nothing.
This pie is squidgy and as rich as rich can be. Serve it as a dessert, or a small slice with a cup of tea or as an Afternoon Tea Timetreat.
- 4 1/2 oz./125 g. salted butter
- 9 oz./250 g. digestive biscuits (crushed)
- 4 oz./110 g. butter
- 4 oz./110 g. dark brown soft sugar
- 14 oz./400 g. canned condensed milk (Carnation is a brand known in the UK)
- 12 fl oz./350 ml. double cream (lightly whipped)
- 2 small ripe bananas
- 2 squares dark chocolate (70%+ cocoa; finely grated)
- Prepare the Base: heat the butter in a small saucepan over a low heat until melted.
- Put the biscuits into a large roomy resealable/Ziploc bag. Crush the biscuits with a rolling pin to create a fine sand-like texture. Tip the crumbs into a mixing bowl, pour over the melted butter and stir well to make sure all the crumbs are coated.
- Grease a 20cm (8") loose-bottomed tart with a little butter. Using the back of a tablespoon, press the crumb onto and up the sides of the tin to create and even, level tart case.
- Pop the tin into a refrigerator to go hard while you make the filling.
- Make the Filling: cut the butter into small cubes, pop into a saucepan, add the sugar and over a low heat cook through until the sugar has melted, stirring constantly.
- Raise the heat, add the condensed milk and bring to a boil. Cook at a rolling boil for 5 minutes, ensuring the mixture does not burn.
- Remove the pan from the heat and tip into a medium sized bowl. Place the bowl over a large mixing bowl ½ filled with ice cubes to help cool the sauce down (if you pour the sauce onto the biscuit base without cooling, it will melt the crust and create a mess).
- Stir the sauce from time to time as it cools.
- While the sauce is cooling, whip the double cream to light peaks. Once whipped, cover and put to one side.
- Create the Pie: once the sauce is cooled, pour into the chilled biscuit base. Tap the tin lightly onto the worktop to release any air bubbles and to level the sauce. Put into the refrigerator and chill for at least a couple of hours.
- When ready to serve, slice the bananas and pile onto the caramel and cover with the whipped cream. Grate over a little chocolate for decoration (optional). Keep chilled until serving.
Leftovers? It is doubtful there will be any, however, if there is, keep in an airtight tin in the refrigerator. This pie does not freeze.