Banoffee Pie
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…
- Prep
- 13 min
- Cook
- 1 hr 1 min
- Total
- 1 hr 14 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
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.
Procedure
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.
Procedure
Press into the bottom of an 8-inch (20 cm) loose-bottomed pie tin, and transfer to the fridge to chill.
Procedure
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.
Procedure
Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel.
Procedure
Slice the bananas, arrange over the crumb base, and pour the caramel over the top.
Procedure
Chill for at least an hour so the caramel firms up.
Procedure
Prior to serving, whip the cream, and spoon over the top. Optionally, garnish with some grated chocolate or Cape gooseberries.
Warnings
If there are children present, it is practically impossible to keep them from licking the contents of the condensed milk tin! Be careful of the edges.
Photo: Glen MacLarty from Sydney, Australia. · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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