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Banoffee Pie recepe

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Banoffee Pie is a rich and creamy dessert made with a buttery biscuit crust, luscious toffee filling, fresh bananas, and fluffy whipped cream. This classic banoffee pie recipe perfectly balances sweet caramel flavors with smooth cream and soft banana slices, creating an irresistible layered dessert. Easy to prepare and perfect for parties, holidays, or family gatherings, Banoffee Pie is a timeless treat that always impresses.

Ingredients

For the Crust

  • 2 cups digestive biscuits or graham crackers, crushed

  • ½ cup unsalted butter, melted

  • 2 tablespoons brown sugar

For the Filling

  • 1 can (14 oz / 397 g) sweetened condensed milk

  • 2 tablespoons unsalted butter

  • 2 tablespoons brown sugar

  • 3 ripe bananas, sliced

For the Topping

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

  • Grated chocolate or cocoa powder for garnish

Instructions

  • Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.

  • In a bowl, mix the biscuit crumbs with melted butter and brown sugar until the mixture resembles wet sand.

  • Press the mixture firmly into the bottom and sides of a 9-inch pie pan to form the crust.

  • Place the crust in the refrigerator and chill for about 30 minutes until firm.

  • To prepare the toffee filling, combine the sweetened condensed milk, butter, and brown sugar in a saucepan over medium heat.

  • Cook while stirring constantly until the mixture thickens and turns a deep caramel color, about 8–10 minutes.

  • Remove from heat and allow the toffee to cool slightly.

  • Pour the toffee over the chilled crust and spread it evenly.

  • Arrange the sliced bananas evenly over the toffee layer.

  • In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

  • Spread or pipe the whipped cream over the banana layer.

  • Garnish with grated chocolate or a dusting of cocoa powder.

  • Refrigerate the pie for at least 1 hour before serving for the best texture.

Notes

Use ripe but firm bananas so they keep their shape in the pie.Stir the toffee constantly to prevent burning.For convenience, you can substitute the homemade toffee with dulce de leche or store-bought caramel.Lightly brush banana slices with lemon juice to prevent browning.Chill the pie well before serving so the layers set properly.

Find it online: https://cookibly.com/banoffee-pie-recepe/