Banoffee Pie Recipe

Banoffee Pie is a delicious, indulgent dessert that combines bananas, toffee and whipped cream, all sitting on a buttery biscuit crust. This no-bake pie is easy to make and incredibly satisfying with its layers of sweet, creamy, and slightly tangy flavours.

This Banoffee Pie is a perfect blend of creamy, caramel, banana, and biscuit flavours. It’s an indulgent dessert that’s surprisingly easy to make and is sure to be a hit with anyone who loves a good combination of sweetness and texture!

Print

With ImageWithout Image

Banoffee Pie

Yield: 12

Author: Jennifer Cartier

Prep time: 15 MinCook time: 30 MinInactive time: 2 HourTotal time: 2 H & 45 M

Banoffee Pie is a delicious, indulgent dessert that combines bananas, toffee (made from caramelized condensed milk), and whipped cream, all sitting on a buttery biscuit crust. This no-bake pie is easy to make and incredibly satisfying with its layers of sweet, creamy, and slightly tangy flavours. It’s a crowd-pleaser and perfect for special occasions or any time you want something that feels like a treat!

Cook modePrevent screen from turning off

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Apple Filling

• 6 cups apples, peeled, cored, and sliced (about 6-7 medium apples, a mix of tart and sweet varieties such as Granny Smith and Honeycrisp)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch (optional, for thicker filling)

For the Streusel Topping

• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed

Instructions

Make the Biscuit Crust

1. 1. Crush the Biscuits: Place the digestive biscuits (or graham crackers) in a food processor and pulse until finely crushed, or put them in a plastic bag and crush with a rolling pin until they’re in fine crumbs.
2. 2. Mix the Crust: In a bowl, mix the crushed biscuits with the melted butter (and sugar, if using) until the mixture resembles wet sand.
3. 3. Press into a Pie Dish: Press the mixture firmly into the base and up the sides of a 9-inch pie dish, tart pan, or removable-bottomed tart tin. Use the back of a spoon to compact the crumbs.
4. 4. Chill the Crust: Refrigerate the crust for at least 30 minutes (or up to 1 hour) to set.

Make the Toffee Filling

1. 1. Cook the Toffee: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, sweetened condensed milk, vanilla extract, and a pinch of salt.
2. 2. Simmer the Mixture: Stir constantly as the mixture heats up, bringing it to a gentle simmer. Continue stirring for about 5-7 minutes, allowing the mixture to thicken and turn a caramel colour. It should coat the back of a spoon.
3. 3. Cool the Toffee: Remove the saucepan from the heat and allow the toffee mixture to cool to room temperature. It will thicken as it cools.

Assemble the Banoffee Pie

1. 1. Layer the Toffee: Once the toffee has cooled, pour it into the prepared biscuit crust, spreading it evenly over the base.
2. 2. Add the Banana Slices: Arrange the banana slices on top of the toffee layer, covering the surface in an even layer.
3. 3. Whip the Cream: In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Be careful not to over-whip.
4. 4. Top with Whipped Cream: Spread the whipped cream on top of the banana slices, smoothing it out with a spatula.
5. 5. Garnish: For extra indulgence, garnish the pie with shaved chocolate, cocoa powder, or a few extra banana slices on top.

Chill and Serve

1. 1. Chill the Pie: Refrigerate the assembled pie for at least 2 hours, or until ready to serve. This helps the pie set and allows the flavours to meld together.
2. 2. Serve: Slice the pie and serve chilled. It’s rich and creamy, so small slices go a long way!

Bake the Pie

1. 1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. 2. Bake the Pie: Place the pie on a baking sheet to catch any drips (especially if your filling bubbles over). Bake for 45-50 minutes, or until the apples are tender and the topping is golden brown and crisp. If the edges of the crust start to brown too quickly, cover them with foil to prevent burning.
3. 3. Cool: Allow the pie to cool for at least 2 hours before slicing. This helps the filling set and makes for cleaner slices.
4. Serve: Slice the Dutch apple pie and serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It’s equally delicious at room temperature or cold the next day!

Notes

Tips for Perfect Banoffee Pie:

- Bananas: Use ripe but not overly soft bananas for the best texture. Overripe bananas can become mushy, which may affect the overall texture of the pie.

- Toffee: The toffee layer should be spread as evenly as possible, but don't worry if it’s a little lumpy—when chilled, it firms up nicely. Be sure to allow it to cool to room temperature before adding the bananas, so they don’t turn mushy.

- Make-Ahead: This pie is great for making ahead. You can prepare the crust and toffee layer in advance, and the pie will keep well in the fridge for up to 3 days. However, it's best to add the bananas and whipped cream just before serving to avoid them getting soggy.

- Texture Variation: Some people like to add a little crunch to their Banoffee Pie by topping it with crushed nuts (like toasted pecans or walnuts) or adding a layer of caramelized hazelnuts.

- Sweetness: If you prefer a less sweet pie, you can reduce the sugar in the toffee filling or use unsweetened whipped cream.

Recommended Products

Non-Stick Removable Loose Bottom Carbon Steel Tart Pan

Non-Stick Tart Pan

Food Processor

SENSARTE Nonstick Sauce Pan with Lid, 1.5QT

Nutrition Facts

Calories

356

Fat

16 g

Sat. Fat

10 g

Carbs

53 g

Fiber

3 g

Net carbs

50 g

Sugar

32 g

Protein

3 g

Sodium

105 mg

Cholesterol

41 mg

Did you make this recipe?

Tag @thecartierskitchen on instagram and hashtag it #cartierskitchen