Banoffee Pie
Banoffee Pie is a classic for good reason — (250 g / 16 ea.) gingernut (or digestive) biscuits does most of the work, and the method is rewarding enough for a weeknight. Low and slow is the secret — the longer simmer lets (250 g / 16 ea.) gingernut (or digestive) biscuits soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 2h
- Total 2h
- Serves 68
- Level Medium
Ingredients
Method
- Crush the biscuits into crumbs with the end of a rolling pin. This is best done inside a freezer bag to avoid spillage and loss.
- Melt two-fifths of the butter (about 4 oz) in a large saucepan. Once melted, take off the heat and mix in the biscuit crumbs.
- Press into the bottom of an 8-inch (20 cm) loose-bottomed pie tin, and transfer to the fridge to chill.
- Place the remaining butter with the sugar into a medium-sized saucepan (ideally non-stick if you don't like dish washing). Melt over a medium heat, stirring until the butter has melted and the sugar is just starting to melt.
- Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel.
- Slice the bananas, arrange over the crumb base, and pour the caramel over the top.
- Chill for at least an hour so the caramel firms up.
- Prior to serving, whip the cream, and spoon over the top. Optionally, garnish with some grated chocolate or Cape gooseberries.
Tips for the best Banoffee Pie
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Read the whole method before you start and measure out the 6 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Banoffee Pie ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How long does Banoffee Pie take to make?
About 2 hours in total — roughly under an hour of preparation and 2 hours of cooking.
Is this Banoffee Pie recipe hard to make?
It is rated hard: 6 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for (250 g / 16 ea.) gingernut (or digestive) biscuits?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How many people does this Banoffee Pie recipe serve?
As written it serves 68. The quantities scale up or down in a straight line, so double everything for 68×2.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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