Best Homemade Banoffee Pie (Printer-Friendly)
Discover how to craft a luscious banoffee pie with creamy layers, caramel, and banana.
# What You’ll Need to Cook:
→ Biscuit Base
01 -
250g digestive biscuits, finely crushed
02 -
1/2 cup unsalted butter, melted
→ Caramel Layer
03 -
1 can sweetened condensed milk (approximately 14 oz)
→ Banana Layer
04 -
3 ripe bananas, sliced into 1/4-inch rounds
05 -
1 tablespoon lemon juice
→ Whipped Cream Topping
06 -
1 cup heavy whipping cream, chilled
07 -
2 tablespoons powdered sugar
08 -
1 teaspoon vanilla extract
→ Optional Garnishes
09 -
Chocolate shavings
10 -
Caramel drizzle
# Steps to Prepare:
01 -
Combine crushed digestive biscuits with melted butter until the mixture resembles wet sand. Press firmly into a pie pan to form an even crust. Chill for at least 30 minutes.
02 -
Place the unopened can of condensed milk in a pot of water, ensuring it's fully submerged. Simmer for 2 to 3 hours, topping off water as needed. Allow to cool before opening.
03 -
Spread the cooled caramelized condensed milk evenly over the chilled biscuit base. Smooth the surface with a spatula.
04 -
Slice bananas into 1/4-inch rounds and toss gently with lemon juice to prevent browning.
05 -
Arrange the treated banana slices evenly over the caramel layer to cover completely.
06 -
In a chilled mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
07 -
Spread whipped cream gently over the banana layer. Garnish with chocolate shavings and caramel drizzle if desired. Chill the assembled pie for at least 1 hour before serving.
# Extra Cooking Tips:
01 -
For best results, slice bananas just before assembling and lightly brush with lemon juice to prevent oxidation.
02 -
Chilling the crust ensures a firm base that holds its shape during slicing.