Description
A deliciously indulgent Banoffee Pie featuring a crunchy biscuit crust, rich toffee filling, fresh bananas, and fluffy whipped cream, all topped with cocoa or chocolate shavings. Perfect for a sweet treat!
Ingredients
Scale
- 200g digestive biscuits (about 14 biscuits)
- 100g unsalted butter, melted
- 2 tablespoons sugar (optional)
- 1 can (397g) sweetened condensed milk
- 2 ripe bananas
- 300ml heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder or chocolate shavings (for garnish)
- Extra banana slices (optional, for garnish)
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the digestive biscuits in a food processor or zip-lock bag until fine.
- Mix crushed biscuits with melted butter and sugar until well combined.
- Press the mixture into a 9-inch pie dish and bake for 10 minutes until golden. Let cool.
- Submerge the can of sweetened condensed milk in water in a saucepan and bring to a boil. Simmer for 2-3 hours, checking water levels.
- Remove the can, let it cool for 15 minutes, then open and stir until smooth.
- In a cold bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Chill.
- Spread the toffee filling over the cooled crust, layer with banana slices, and top with whipped cream.
- Dust with cocoa powder or chocolate shavings and garnish with banana slices if desired.
- Refrigerate for at least 1 hour before serving.
Notes
- For a richer flavor, you can use dark chocolate shavings instead of cocoa powder.
- Make sure to keep the pie refrigerated if not serving immediately, as the cream can spoil.
- This pie is best enjoyed within 2-3 days of making it.
- Prep Time: 30 minutes
- Cook Time: 130 minutes