Simple Homemade Banoffee Pie
A luscious dessert that perfectly balances the sweetness of ripe bananas, the richness of cream, and the deep flavor of toffee.
Equipment
- Mixing Bowl
- Pie Dish
- Saucepan
Ingredients
Crust Ingredients
- 200 grams Digestive Biscuits Finely crushed for the crust.
- 100 grams Unsalted Butter Melted for binding the biscuits.
Filling Ingredients
- 397 grams Sweetened Condensed Milk For the toffee filling.
- 2-3 pieces Fresh Bananas Sliced for layering.
- 300 ml Heavy Whipping Cream Whipped for topping.
- 1 tablespoon Cocoa Powder For dusting on top.
Instructions
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, combine the finely crushed digestive biscuits with the melted unsalted butter. Stir well until all the crumbs are coated.
- Press the biscuit mixture into the bottom and up the sides of a pie dish.
- Bake the biscuit base for about 10 minutes until slightly golden. Let it cool completely.
- Prepare the toffee filling by placing the can of sweetened condensed milk in a saucepan covered with water. Simmer for about 2 hours.
- Carefully remove the can and let it cool before opening.
- Pour the toffee into the cooled biscuit crust and spread evenly.
- Layer the sliced bananas on top of the toffee layer.
- Whip the heavy whipping cream until soft peaks form and spoon over the banana layer.
- Dust the top with cocoa powder and chill in the refrigerator for at least 2 hours before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.