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Banoffee Pie

Banoffee Pie

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Banoffee Pie
13th November, 2018

Banoffee Pie has to be one of the most widely known and often made pies in the world and it’s easy to understand why. First off all there’s the gorgeous caramel filling and then there’s the banana and whipped cream topping which combine so well

A few twists on this pie would be to melt some peanut butter for the biscuit base or even add a small amount of sea salt to the caramel


  • For the base
  • 100g unsalted butter
  • 225g digestive biscuits, crushed
  • For the caramel
  • 100g light muscovado or soft brown sugar
  • 150g unsalted butter
  • 1 can condensed milk (397g)
  • For the topping
  • 2 ripe bananas
  • 200ml double cream
  • 50g milk chocolate, grated


    Put the biscuits into a sealable food bag and crush with a rolling pin until quite fine. In a small sauce pan, melt the butter and pour in the biscuit crumbs until evenly coated

    In a 23cm spring form cake tin pour the butter and biscuit mix and press firmly over the base of the tin and up the sides and then place in the fridge to set

    To make the caramel, add the butter and brown sugar to a pan on a medium heat and keep stirring until the butter melts and the sugar has dissolved

    When the butter and sugar is ready, stir in the condensed milk and bring up to the boil before taking off the heat

    When the biscuit base has set, take out the fridge and pour the caramel onto the biscuit base and then pop it straight back into the fridge and leave to cool

    To serve, whip the double cream in a large bowl until thickened, slice the bananas and layer them over the caramel and then spoon the cream over the bananas. Quickly grate the chocolate over the top of the cream and present to your guests