Recipe for Banoffee Pie made with a classic McVities cookie crust, homemade caramel toffee, and pillowy whipped cream. This post was originally published on August 30, 2010
Bringing back an oldie from the recipe archives here (from 2010)! A pie I first heard about and made while I was living in Switzerland, and one that I can’t seem to stop obsessing about over 6 years later.
It’s January, and to kickstart getting my butt ready for the new running season, my girlfriend Jenny and I are giving up refined sugar for 30 days. Our rules are simple: eat all the food you want, just don’t add or eat anything with added refined sugar. Maple syrup, honey, and dates are A-OK!
To go along with this whole refined sugar-free January thing, I should be posting salads all month, but I couldn’t wait to share this updated version of my banoffee pie. Paul got me a really beautiful pie plate for Christmas and I needed to test it out before I couldn’t have sugar anymore (obviously). Banoffee seemed like just the ticket! This pie is no bake and soooooo good.
When I first baked this pie with my British friends, we boiled the condensed milk right in the can to make the toffee filling. This led to a creamy caramel that was fantastic, but in all honestly was a bit runny when sliced. I wanted to have a more “toffee-like” (if that makes any sense) filling that I could chew, and to make this happen I added some butter and sugar to the mix. I loved this new way of making the filling so much that here I am again, with a new and improved recipe and some updated photos!
- 10-oz. digestive biscuits (I used McVities brand*)
- 1/2 cup (1 stick) unsalted butter, melted
- 1 stick unsalted butter
- 1/2 cup (1 stick) packed dark brown sugar
- 1 (14-oz.) can condensed milk
- 3 ripe, but firm, bananas
- 2 cups (1 pint) heavy whipping cream
- Shaved dark chocolate, for serving
- To make the cookie crust, add the digestive biscuits to a food processor and blitz until you get a fine crumb texture. Transfer to a bowl and stir in the melted butter until combined. Press into a 9-inch pie plate up the sides and along the bottom until evenly distributed with a rubber spatula. Chill the crust in refrigerator for at least one hour.
- To make the toffee, melt the butter in a small saucepan over medium-low heat. Stir in the brown sugar and stir until the sugar has melted. Add the condensed milk and bring the mixture to a boil for a few minutes, stirring continuously until the toffee darkens slightly. Pour the filling into the cooled crust. Cool and chill again for at least one hour until the toffee is firm.
- About an hour before serving, slice the ripe bananas over the toffee, layering in an even layer.
- Whip the whipping cream until stiff peaks form and spoon it on top of the sliced bananas evenly spreading it around. Refrigerate.
- To serve, sprinkle the top of the pie with shaved dark chocolate and cut into slices.
*In Canada we can usually only buy 400g packages that are equal to 14 oz. I weighed the cookies out using my kitchen scale, but you can also use about 2/3 of the cookies in the package and you'll be fine.
The first few times I made this pie I did so with a graham cracker crust. I recommend this too! Both are fabulous.