Banoffee pie layers a crisp biscuit base with thick caramel, fresh banana and softly whipped cream. Chill the base before assembling and add the bananas close to serving for the freshest finish.

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Recipe at a Glance

Yield: 8 slices
Preparation: 25 minutes
Cooking: 0 minutes
Resting and chilling: 2 hours for the base; serve soon after assembling

Ingredients
Before You Start
Directions
Cook’s Tips
Storage
Frequently Asked Questions

Ingredients

Base

Ingredient and amount
250 g digestive biscuits, crushed
100 g unsalted butter, melted

Filling

Ingredient and amount
350 g thick ready-made dulce de leche
3 medium ripe but firm bananas
300 ml cold heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
15 g dark chocolate, finely shaved

Before You Start

Use thick ready-made dulce de leche; do not heat an unopened can of condensed milk.

Directions

1. Make the base

Mix the biscuit crumbs with melted butter. Press firmly into the base and sides of a 23 cm (9-inch) loose-bottom tart pan. Refrigerate for 2 hours until firm.

2. Add caramel

Carefully spread thick dulce de leche over the chilled base without pulling up the crumbs. Keep chilled while preparing the cream.

3. Whip cream

Whip cream, powdered sugar and vanilla to soft peaks. Stop before it becomes stiff or grainy.

4. Assemble

Slice bananas and arrange evenly over the caramel. Spoon cream on top and finish with chocolate shavings.

5. Serve

Remove the pan sides carefully and cut with a sharp knife. Keep refrigerated until serving.

Cook’s Tips

Use thick ready-made dulce de leche; do not heat an unopened can of condensed milk.
Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.

Storage

Refrigerate covered for up to 2 days. The banana and crust texture are best on the day of assembly. The unfilled base can be prepared 1 day ahead.

Banoffee Pie