The Ultimate Banoffee Pie Recipe at MyDish

The Ultimate Banoffee Pie

5 stars based on 9 reviews Rate this Recipe

Method

  • ~To make the base, crush the biscuits until like fine crumbs then tip into a bowl. Stir in the melted butter. Press the mixture into the base and 4cm (1½in) up the sides of the tin. Chill the base while you make the filling.

  • ~To make the filling, put the tin in a pan of boiling water and boil for 1 1/2 - 2 hours, (do not pierce the tin, don't panic it won't explode)Don't let the pan boil dry either. Allow to cool slightly, not too much and open carefully with a tin opener. I cover the tin and opener with a tea towel otherwise you may have caramel over your kitchen (it's only happened to me once). Spread the filling over the biscuit base, and then leave to chill for about 1 hour, until firm.

  • ~To serve, remove 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 toffee base. Decorate with the remaining bananas and dust liberally with the cocoa.

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    Comments Add your comment

    • I'm so pleased this recipe has worked for so many people.I've been a bit busy recently to post any more recipies but had an email on Friday saying I've had 5000 hits.Thanks for all your supportPeter

      by PeterW on Sun Oct 24 2010   reply to this comment

    • Hi Everyone.Well i just joined and came across your site last week.I saw this recipe and i have not made it for a long time.It came out scrumpcious.Easy to follow recipe and did not last long.

      by SYL. on Sat May 8 2010   reply to this comment

    • Carnation now sell the condensed milk made into caramel for you. I got mine in Tesco - takes some of the hard work out of it for you. Also does for Millionaires Shortbread as well.

      by JackieMal on Sat Aug 15 2009   reply to this comment

    • No problem at all.

      I must put some more recipes on here, will make it my NY resolution...

      by PeterW on Thu Jan 8 2009   reply to this comment

    • Oh my goodness! I finally made this - and it was delicious!! The toffee sauce was perfect, I told everyone the trick of boiling it in the can. Thanks for sharing this one. I had lots of lovely comments about the pie. :)

      by couteaux on Sun Jan 4 2009   reply to this comment

    • Aaaah - that is what I've done. I emptied it out of the can and heated it up which resulted in very tasty, but impossible to eat toffee. I'll make sure I keep it in the can and follow your recipe.
      Thanks Peter - I'll let you know how it turns out :)

      by couteaux on Mon Jul 7 2008   reply to this comment

    • I just boil the tin in a pan for about an hour & half, i find it just right. give it a go, i boiled too many cans one time and kept the extra can in the fridge for a week, opened it and microwaved it to get it a little more runny, worked fine...

      if you follow the recipe on the can it suggests empting the milk into a pan and adding sugar, i find this way it burns very easily.

      Peter :o)

      by PeterW on Sat Jul 5 2008   reply to this comment

    • This looks delicious.I've tried to make banoffee pie before and it had a very hard caramel sauce, do you have any tips to stop it turning in to toffee?

      by couteaux on Fri Jul 4 2008   reply to this comment

    Ingredients

    •  For the base:
    • 3½oz butter melted
    • 9oz digestive biscuits
    •  For the caramel:
    • 397g can Carnation Condensed Milk
    •  Topping:
    • 4 Bananas
    • 284ml carton double cream lightly whipped
    •  cocoa powder for dusting
    •  ~
    •  You will also need:
    •  20cm (8”) loose-bottomed cake tin greased and based lined

    By Views 23179  Added Tue Jul 1 2008


    This is arguably the best dessert in the world! A delicious layer of thick caramel on a biscuit base, topped with bananas and cream. A really decadent dessert, perfect for a special occasion.

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