Best Ever Banoffee Pie Recipes

Steps:

• Crush the digestive biscuits, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.
• Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
• Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
• In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
• Open can and pour toffee into pie crust. Allow to cool.
• Slice bananas over toffee.
• Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.

Steps:

• Blitz biscuits to fine breadcrumbs.
• Add mixed spice and melted butter and blend.
• Press the mixture into a lined loose bottomed cake tin, then chill well.
• Place butter and sugars into a non stick pan, melt until it turns to a liquid.
• Add the condensed milk and bring gently to the boil, stirring continuously.
• Boil steadily for EXACTLY 1 minute, stirring frequently to make a golden caramel.
• Add the treacle and mix thoroughly.
• Spread the caramel over the biscuit base and place in the fridge for about 1 ½ hours until firm.
• Arrange the bananas over the caramel.
• Cover with whipped cream.
• Dust with cocoa powder or chocolate curls to decorate.

Steps:

• Chuck Hughes' Banoffee Pie is a fun and highly addictive dessert featuring layers of chocolate, banana and toffee.
• Preheat the oven to 350 degrees F.
• In a food processor, add the cookies and process until it becomes a crumb-like mixture. Add the butter and process again. Set aside.
• Meanwhile, take the condensed milk can and place it in an ovenproof stockpot filled with water. DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 1/2 hours. Remove, let cool, open and set aside.
• In a bowl, mix the bananas with lemon juice. Set aside.
• Whip the cream with icing sugar and coffee in another bowl until soft peaks form.
• For Serving: Using a round 4-inch mold directly on the serving plate, put a layer of the cookie mixture, then the slices of bananas, cover with the baked condensed milk (now toffee) and repeat the layers. Remove the mold and garnish with a dollop of cream.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Pour condensed milk into a pie pan and cover tightly with foil for the caramel. Place in a larger pan. Add hot water to the pan but keep it below the top of the pie pan; you don't want to get any water into the milk.
• Bake in the preheated oven until the caramel is thick and brown, about 1 hour.
• Remove from the oven and transfer caramel to a bowl. Beat with an electric mixer until smooth. Pour into the graham cracker crust, cover, and cool in the refrigerator for about 1 hour.
• Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until stiff peaks form. Mix in vanilla.
• Remove pie crust and caramel from the refrigerator. Cover caramel completely with banana slices. Spread whipped cream over top and sprinkle lightly with cocoa powder. Cover and chill until ready to serve.

Steps:

• Whizz the biscuits to crumbs in a food processor or put in a strong plastic bag and bash with a rolling pin. Add the butter and whizz again briefly, then tip the buttery crumbs into a 22cm fluted tart tin. Use the back of a spoon to press the crumbs into the tin and up the sides until the whole case is lined. Chill for at least 10 mins.
• Heat oven to 200C/180C fan/gas 8. Halve the bananas lengthways and tip into a shallow roasting tray or baking dish. Squeeze over the lime juice, scatter with the brown sugar and bake in the oven for 15-20 mins until caramelised. Leave to cool slightly, then thoroughly mash and spread evenly over the tart base.
• Tip the caramel into a saucepan, bring to a simmer and bubble for a few minutes to thicken. Add a pinch of flaky sea salt. Crush the banana chips using a rolling pin on a chopping board. Take the pan off the heat and stir in most of the banana chips, then spread the mixture over the banana layer and put back in the fridge for at least 4 hrs to set.
• To make the peanut butter cream, beat the peanut butter with the icing sugar and 140ml of the cream until smooth. Whisk the rest of the cream until it just holds its shape, then fold through the peanut butter cream to ripple. Top the tart with pillows of the whipped cream. Scatter with the rest of the crushed banana chips and serve.

Steps:

• Make toffee: (Note that these are my directions for making toffee; Mr. Dowding presents an oven method.) Remove labels from two cans of sweetened condensed milk. (Note that it MUST be sweetened condensed milk, NOT evaporated milk!).
• Fill a large stockpot with water and bring to a boil. (You want the water to be a good 4-6 inches over the tops of the cans.) Drop the cans into the boiling water and boil for 2-1/2 hours.
• Note that it is EXTREMELY important to keep track of the water, and to make certain that the cans stay covered. If the water boils below the tops of the cans, the cans may overheat and eventually explode. If you keep the cans covered with water and pay attention, this is not a dangerous thing to do -- just don't take a nap, go outside, or get involved in a long phone conversation. Stay in the kitchen and you'll be fine!
• When you're done boiling the cans, turn the heat off and let the water cool a bit. I place the stockpot in the sink and start running cool, then cold, water into the stockpot, so the transition from boiling water to cool water is slow and steady. When the cans are completely cool to the touch, it's safe to open them. Do NOT open the cans when they're hot, to avoid being splattered by hot caramel.
• Make pastry: Place flour and sugar in a bowl. Cut the butter into cubes and cut into the flour mixture until it appears like fine bread crumbs.
• Work in the egg and egg yolk to form a paste.
• Chill dough for half an hour. Roll out pastry and line a 1" deep springform pan.
• Prick the pie crust, then line with parchment paper and weigh down with pie weights or dried legumes.
• Cook at 350 for fifteen minutes, then remove from oven and remove the parchment paper and pie weights.
• Return the pie crust to the oven and cook until it is evenly golden. (Mr. Dowding does not give a time estimate.) Remove from oven and cool.
• Assemble pie:.
• Spread caramel/toffee over cooled pie crust.
• Peel and split the bananas lengthwise. Arrange them on top of the coffee so that the curve of the banana fits the curve of the pie crust.
• Whip the cream, instant coffee, and caster sugar until it holds its shape (soft whip).
• Spread the cream over the bananas, up to the edge of the pie crust. Sprinkle very lightly with ground coffee.