Baking is one of my absolutely favorite past times. I love researching recipes or creating one from scratch. A very dear friend recently asked me if I would make her a Banoffee pie. I was embarrassed to say that I had never heard of such a pie. So, the researching began. I narrowed it down to four different recipes and pulled bits and pieces from each one to make my own Banoffee pie recipe.
I am definitely not a sweets person, so I was not sure that I would enjoy a pie that mainly consisted of toffee. But, man oh man this pie rocked my socks off!!! The crust made from Digestive Biscuits mixed with the homemade toffee, sliced bananas and whipped cream was the perfect combination! Light, fluffy and just the right amount of sweet.
The classic English dessert made with a simple digestive biscuits crust, homemade toffee, bananas and whipping cream.
For the crust:
- 14.1 ounce package of Digestives Biscuits (crushed)
- 10 tablespoons of unsalted butter (melted)
For the toffee filling:
- 1/2 cup of butter
- 2/3 cup of dark brown sugar
- 1/2 teaspoon of salt
- 1 14oz can of sweetened condensed milk
For the Banana Layer:
- 3 medium bananas (peeled and sliced)
For the Whipped Cream Topping:
- 1 1/4 cup of heavy whipping cream
- 6 tablespoons of confectioner’s sugar
- 1 teaspoon of vanilla extract
Making the crust:
- Process the Digestives biscuits in a food processor until fine.
- Add the melted butter and pulse to combine.
- Take the digestive mixture and press into a pie pan. The crust will be pretty thick.
- Refrigerate for 30 minutes to let harden.
Making the toffee filling:
- Melt the butter, salt and dark brown sugar in a pan over med- low heat, stirring continuously, until the sugar has dissolved.
- Add the condensed milk and bring to a rapid boil for about a minute. Stirring the whole time until the thick golden caramel starts to form . You knows it’s ready when the caramel ball starts pulling away from the sides of the pan.
- Spread the caramel over the chilled crust.
- Let cool in the refrigerator for at least 1 hour to overnight.
Making the topping:
- Whip the whipping cream, confectionery sugar and vanilla extract with an electric mixer until stiff peaks form. This will take at least 5 minutes.
- Before you are ready to serve Slice the bananas and place on the cooled toffee filling.
- Cover the banana slices with the whipped topping.
- Grate some chocolate onto the top of the whip cream and you are ready to serve.
Are you making this recipe? I would love to see how it turns out. Snap a photo and tag me @hellohillarydesigns on Instagram with the hashtag #hhdesigns and please let me know in the comments below if you have any questions or suggestions.