Name: Banoffee Pie
Prep time: 30 min
Cook time: 180 min
Total time: 390 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 65 g Digestive Biscuits, crushed into fine crumbs; 35 g Unsalted Butter, melted, for the base; 135 g Dulce de Leche, thick caramel (or boiled condensed milk); 1 Banana, ripe but firm, sliced into rounds; ½ cup Heavy Whipping Cream, chilled; ⅔ tbsp Powdered Sugar, for the cream; ⅓ tsp Vanilla Extract; ⅔ tbsp Dark Chocolate, for grating/dusting on top

6 hr 30 mintotal

3 hr 30 min hands-on3 hr hands-off

Prep 30 min · Cook 3 hr

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

65 gDigestive Biscuitscrushed into fine crumbs
35 gUnsalted Buttermelted, for the base
135 gDulce de Lechethick caramel (or boiled condensed milk)
1Bananaripe but firm, sliced into rounds
½ cupHeavy Whipping Creamchilled
⅔ tbspPowdered Sugarfor the cream
⅓ tspVanilla Extract
⅔ tbspDark Chocolatefor grating/dusting on top

Quantities are for 2 servings.

You'll need: Stovetop.

Allow 3 hours for the biscuit crust and filled pie to chill so the slices hold together.

Method

Prepare the Base: In a bowl, mix the finely crushed digestive biscuits with the melted butter until it resembles wet sand.
Transfer this crumb mixture into a loose-bottomed tart tin or a springform pan. Press it down firmly and evenly over the base and up the sides using the back of a spoon.
Chill the tin in the refrigerator for at least 30 minutes to let the butter harden and set the crust.
30 min
Spread the thick Dulce de Leche (caramel) evenly over the chilled biscuit base.
Slice the bananas and layer them tightly over the caramel. You can do one or two layers depending on preference.
Prepare the Topping: In a large bowl, whisk the chilled heavy cream, powdered sugar, and vanilla extract until it holds soft, billowing peaks. Do not over-whip into butter.
Spoon the whipped cream over the banana layer, swirling it casually for a rustic, café-style look.
Chill the pie in the refrigerator for at least 2 hours so everything sets together.
2 hr
Just before serving, generously grate the dark chocolate over the white cream.
Carefully remove from the tin, slice, and serve cold.

How to tell it's done

The crust should be firm and crunchy, with sticky caramel, soft bananas and light whipped cream.

Getting it right

Tip

Cover the bananas completely with cream. Exposed banana slices darken quickly and can make the pie look tired.

What to serve it with

Serve cold in wedges with grated dark chocolate and strong black coffee.

Common mistakes

The crust crumbles or the banana layer browns.: Press the biscuit base firmly and chill it before filling. Slice bananas only when you are ready to cover them with cream.

Storing and reheating

Refrigerate banoffee pie covered for up to 1 day. Do not freeze it; bananas darken and release water after thawing.

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