Classic Banoffee Pie Recipes

EASY BANOFFEE PIE

Steps:

• Crush the digestive biscuits, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.
• Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
• Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.

MARY BERRY'S BANOFFEE PIE

Steps:

• Chilling time: a minimum of 2¼ hours. Cook time: 5 minutes. 1. Line the sides of the tin with strips of cling film (using a little water to help the cling film stick) and then line the base with a disc of baking paper. 2. First make the pie base. Place the biscuits in a freezer bag and finely crush with a rolling pin. Melt the butter in a non-stick saucepan over a low heat, add the biscuits and combine. Spoon into the base of the tin, pressing down with the back of the spoon to level. Chill for 15 minutes. 3. To make the filling, heat the butter and sugar in the same pan and stir over a low heat until combined. Add the condensed milk and bring to the boil and boil, stirring continuously, for 2-3 minutes or until dark golden, taking care that the mixture doesn't catch on the bottom. Do not allow to boil for too long or it will become grainy. Add the vanilla extract and pour into the tin. Chill in the fridge for a minimum of 1 hour or up to 24 hours. 4. Peel and slice the bananas and arrange in neat rounds on top of the caramel. Whip the cream to soft peaks and spoon or pipe it over the bananas, then level the top before chilling in the fridge for an hour. 5. Meanwhile, melt the chocolate in a bowl set over pan of gently simmering water. Remove from the heat and allow to cool. 6. Remove the edges of the tin from the banoffee pie, peel off the cling film and transfer to a serving plate, slipping the baking paper from underneath. Zigzag the melted chocolate over the top (if using), making sure it's cool or it will melt the cream, or dust with cocoa powder. Prepare Ahead: The base and filling can be made up to a day ahead and kept in the fridge. Ideally, the pie should be assembled with the banana and cream on the day. However, it can be assembled a day in advance: as long as the banana is completely covered in the cream, it will not discolour. Mary's Classic Tip: * For a speedier dessert, use a tin of ready-made caramel (bear in mind this doesn't set as firmly).

QUICK AND EASY BANOFFEE PIE

Steps:

• Watch our quick video to see how quick this Banoffee Pie recipe really is!
• Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base and sides of the tin. Chill for 30 minutes in the fridge. For super speedy setting put the base in the freezer for 10 minutes instead of the fridge. Or, if you want to make your life even easier, buy a ready-made sweet pastry case instead of making the biscuit base.
• Simply spoon the caramel from the tin into the base and spread gently to the edges. There's no need to beat the caramel first.
• Remove the pie base from the tin. Slice the bananas and scatter them over the caramel. Top with the softly whipped cream. For the perfect finishing touch, dust with cocoa powder or use grated chocolate to decorate the banoffee pie. Chill until ready to serve.

MARY BERRY'S BANOFFEE PIE

Steps:

• Line the base of a deep 20cm/8in spring form tin with baking paper.
• To make the base, crush the biscuits to fine crumbs and melt the butter over a low heat. Pour into a bowl and mix to combine. Spoon into the base of the tin and press down with the back of a spoon until level. Place in the fridge for 15 minutes.
• To make the filling, heat the butter and sugar in a small non-stick saucepan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring for 2-3 minutes - do not over-boil or it will become grainy and fudge-like. Add the vanilla and pour into the tin. Place in the fridge for at least 1 hour.
• Whip the cream in a bowl until soft peaks form.
• Arrange the banana slices in neat rounds on top of the toffee. Spoon or pipe the cream on top and level. Set in the fridge for an hour.
• Remove from the tin, and zig zag the melted chocolate over the top or dust with cocoa powder.

CLASSIC BANOFFEE PIE

Steps:

• Watch our quick video to see how quick and easy this Banoffee Pie really is!
• Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base and sides of the tin. Chill for 10 minutes. Has your base turned out too crumbly? Be sure to make sure it's well chilled before you go to the next step - you can chill in the freezer if you're short on time!
• Place 75g butter and sugar into a heavy based, non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for 1 hour. If your caramel's too runny, you probably didn't get it hot enough. The mixture needs to boil for 1 minute until it starts to thicken, but no more or it may catch and go grainy. To avoid it catching or going grainy, you should always use a heavy based, non-stick pan, keep stirring so it doesn't catch and make sure you use a timer!
• Carefully remove the pie from the tin and place on a serving plate. Slice the bananas and place on top of the caramel, top with the softly whipped cream. For the perfect finishing touch, dust with cocoa powder or use grated chocolate to decorate the banoffee pie. Chill until ready to serve.

BANOFFEE PIE RECIPE

Steps:

• In a bowl, combine graham cracker crumbs, butter, and sugar.
• Mix until well combined.
• Spread in an 8 inch pie tin that has been lightly greased.
• Bake pie crust for 10 minutes at 350 degrees.
• Place the two unopened cans of sweetened condensed milk in a pot and cover completely with water.
• Place the lid on top of the pot, and bring to a boil.
• Boil the can's in the water for 3 hours on medium high heat.
• Be sure they are completely covered with water for the whole 3 hours.
• Check on them occasionally and add water if needed. (Weird I know. The paper on the can will fall off, or you can take it off ahead of time. I took mine off ahead of time so I wouldn't have to deal with the mess.)
• Drain the water, and take out the cans wearing hot pads. The cans are extremely hot.
• Open the can's and poor them on top of the graham cracker crust. (Cans will be hot, and they have built up pressure so they will pop when you open them! Open with something covering your hands so you don't get burned! We used oven mitts and pliers to open the pop top lid. The caramel inside can squirt out and is very hot, so open it facing away from you).
• If you would like, you can slice banana's and put them on top of the caramelized sweetened condensed milk, then put whipped topping on top of that. (I like it without banana's but if you need to sneak some fruit in for your kids, this is a sneaky and delicious way to do it).
• Then put on the whipped topping and refrigerate until cooled.

BANOFFEE PIE

Steps:

• Preheat oven to 350 degrees F.
• Crush the graham crackers into fine crumbs using a food processor or rolling pin and ziploc bag. Add the melted butter and granulated sugar, mixing until the crumbs are evenly moistened.
• Press the crust mixture into a 9-inch pie plate or springform pan using a flat-bottomed glass or measuring cup to help compact the crumbs on the bottom and up the sides. Bake for 10 minutes to set the crust, then remove from the oven and cool completely.
• While the crust bakes, prepare the caramel toffee filling by melting the butter and brown sugar in a medium saucepan over medium heat. Add the sweetened condensed milk, then bring the mixture to a boil for 3-4 minutes, stirring vigorously, until it thickens and darkens in color a bit to a lovely toffee shade that is close to the color of peanut buttr. Pour the warm toffee filling into the prepared crust, then let it cool completely and chill for 1-2 hours until firm.
• Beat the heavy cream, sugar, and vanilla on medium-high speed in a stand mixer fitted with the whisk attachment until medium peaks start to form, usually around 3-4 minutes. The whipped cream should be light, fluffy, and a good consistency for piping. Be careful not to overbeat to stiff peaks.
• Spread the caramel toffee filling on the crust, then arrange the sliced bananas in 1-2 layers on top. Cover completely with the whipped cream and sprinkle with chocolate shavings before serving.

CLASSIC BANOFFEE PIE

Steps:

• 1. Tip the biscuit crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the base and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes. 2. Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve. 3. Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with the grated chocolate. ENJOY!