Banoffee Pie

4.80 from 5 votes

The perfect combination of caramel, banana, cream and chocolate in a buttery biscuit base! Banoffee Pie is a classic dessert that's simple to make.

Prep Time20

Cook Time10

Setting time1

Total Time1 30

Course: Dessert

Cuisine: American, Australian, British

Servings: servings

Calories: 860kcal

Author: Libby Hakim

Equipment

1 tart tin (25 x 3.5 cm)

Ingredients

Base

250 grams Granita biscuits (or any type of plain or digestive biscuit)
150 grams butter, melted

Filling

395 grams condensed milk
75 grams unsalted butter
⅔ cup brown sugar, firmly packed (165 grams)
150 grams cream cheese, chopped

Topping

2 bananas
1 teaspoon lemon juice
300 ml thickened cream (heavy cream)
120 grams milk chocolate

Instructions

Base

Grease tart tin and line base with baking paper.
Process biscuits until finely crushed. Mix in melted butter and press into the tin (base and sides). Refrigerate.

Filling

Place condensed milk, butter and brown sugar into a saucepan. Stir over low heat until smooth.
Cook over medium heat for 10-12 minutes or until the mixture thickens and turns a deeper caramel colour.
Remove from heat and add cream cheese to mixture. Stir until combined and smooth.
Pour filling into base and smooth top. Refrigerate for an hour or until set.

Topping

Peel and slice bananas. Sprinkle lemon juice over sliced banana and then layer over filling.
Whip cream until thick. Dollop cream on top of banana layer.
Melt chocolate and spread on a baking tray lined with baking paper. Place into fridge to set. Once set, cut into shards and arrange on top of cream.

Notes

Serving:

You can enjoy this dessert straight away, however it's even better once the flavours develop a little over a few hours or overnight.

Storing:

Store your Banoffee Pie in the fridge for up to two days.

Freezing:

Not suitable.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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