If you love a good dessert, then you must try Banoffee Pie! This delightful treat combines the flavors of banana, toffee, and cream in a buttery biscuit crust.
It’s a no-bake recipe, which means you can whip it up quickly without turning on the oven. Perfect for any occasion, this pie is creamy, sweet, and utterly delectable. Whether you’re entertaining guests or satisfying your sweet tooth, Banoffee Pie is a sure win.
Serving and Pairing Suggestions
Serve your Banoffee Pie chilled, with a dollop of whipped cream on top for added flair. This pie pairs wonderfully with a cup of coffee or a decadent dessert wine. For a complete dessert experience, consider making a batch of Classic Chocolate Brownies or Chewy Chocolate Chip Cookies to serve alongside. You could also create a nice Mango Sticky Rice dish for a refreshing contrast to the rich pie.
Tips and Notes
- USE RIPE BANANAS: Ensure your bananas are ripe for maximum sweetness.
- CHILL TIME IS KEY: Refrigerate the pie for at least two hours before serving for the best texture.
- ADD A TOUCH OF CARAMEL: Drizzling some caramel sauce on top before serving can add an extra layer of flavor.
- USE A STURDY CRUST: A well-packed biscuit crust will hold up better when slicing the pie.
Try out this scrumptious Banoffee Pie recipe today! It’s easy to make and guaranteed to impress anyone who takes a slice.
Banoffee Pie
Equipment
- 9-inch pie dish
- Rolling Pin
- Mixing bowls
- Saucepan
- Electric mixer
- Spatula
- Knife
Ingredients
For the crust:
- 2 cups crushed digestive biscuits
- 6 tablespoons melted butter
For the filling:
- 1 cup dulce de leche or caramel sauce
- 3 bananas sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the crushed digestive biscuits and melted butter until well combined.
- Press the mixture into the bottom and sides of a 9-inch pie dish.
- Bake the crust for 10 minutes, then let it cool completely.
- In a saucepan over medium heat, heat the dulce de leche or caramel sauce until it becomes smooth and pourable.
- Pour the caramel over the cooled crust and spread it evenly.
- Arrange the sliced bananas on top of the caramel in a single layer.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the bananas, making sure to cover all the gaps.
- Refrigerate the pie for at least 2 hours before serving.
- Serve chilled, and enjoy!