How to Make a Banoffee Pie
Another classic English dessert is the timeless banoffee pie, combining bananas, toffee, whipped cream, and a crushed biscuit base. This popular British pudding truly has it all – a combination mouth-watering sticky caramel with smooth, velvety cream, the natural sweetness of fresh fruit, and the final crunch from slightly-soggy digestives. We Brits really know how to end a meal in style.
- 230g of Halved Pecans
- 150g of Crushed Digestives
- 75g of Melted Butter
- 400g of Condensed Milk
- 100g of Caster Sugar
- 100g of Unsalted Butter
- 250ml of Double Cream (whipped)
- 3 Large Bananas
- Cocoa Powder (for dusting)
- Non-Stick Saucepan
- Wooden Spoon
- Mixing Bowl
- 25cm Cake Tin
METHOD: Bewitching Banoffee Pie with a Pecan Base
To make the caramel, add your sugar and butter to a saucepan over a low heat on the hob. Keep stirring the mixture until the sugar dissolves. Then, add in the condensed milk.
- Gradually bring the mixture to a boil whilst repeatedly stirring; the caramel will begin to form. When the caramel thickens, remove it from the hob and leave it aside.
To make the banoffee pie base, crush your biscuits and add them to a mixing bowl, along with 15g of pecans and melted butter. Mix the base well, and then empty it into a 25cm cake tin. Make sure you press down the biscuit mixture on the base and sides of your tin with the back of a spoon or your hands.
- Chop up your bananas into even slices. Cover the banoffee base with a nice layer of caramel, add a layer of banana slices, then cover and leave to chill in the fridge for half an hour.
To make the topping, whip your cream. Once sufficiently chilled, remove the pie from the fridge and cover the caramel layer with an even layer of whipped cream.
- The decoration here is optional. You could arrange the rest of your pecans decoratively over the whipped cream, arrange more banana slices over the top, and then lightly dust the banoffee pie with cocoa powder or chocolate shavings. Chill for longer, or serve right away!