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This Banoffee Pie recipe is basic British pie made with a graham cracker crust, home made toffee filling, banana slices, and home made whipped cream. This irresistible dessert is straightforward to make and full of fantastic taste.
What Is Banoffee Pie?
Banoffee = bananas + toffee. This in style British dessert was invented on the Hungry Monk restaurant in East Sussex by Nigel Mackenzie and Ian Dowding. Banoffee pie is a mix of bananas and toffee made with butter, brown sugar, and milk/cream. You typically discover the toffee made with principally sweetened condensed milk, however mine makes use of a mix of sweetened condensed milk and heavy cream, which I feel offers a stronger caramel/toffee taste.
Banoffee pie has been round for fairly some time, however has come to have many variations. Some use a canned dulce de leche filling, whereas extra conventional recipes make a home made toffee filling. I’ve been requested a number of instances for my tackle the basic pie, so I’m lastly sharing it at present. After plenty of testing and evaluating, I actually suppose that is the most effective!
3 Issues That Make This Pie Recipe So Good
I’m SO in love with the flavour of this banoffee pie! I really like the mix of bananas, whipped cream, and clean caramel filling. It’s onerous to withstand!
- Toffee filling. American variations of banoffee pie are sometimes made with canned dulce de leche, and whereas that tastes superb, it’s not likely true to the toffee a part of the title. I actually wished a filling that was home made and toffee-style. I’m so glad I went that method as a result of once you evaluate the 2 side-by-side, the toffee is the best way to go. So good!
- Further bananas. Some banoffee pie recipes solely have one layer of banana slices however I added two to my recipe. I didn’t need the banana taste to get misplaced between the toffee and the whipped cream. Undoubtedly the precise name.
- Minimal baking. One of many causes I really like banoffee pie is as a result of it’s straightforward to make. The one a part of this pie that must be baked within the crust, which takes lower than 10 minutes. The one different factor to remember is the cooling time for the toffee layer earlier than including the toppings.
Ingredient Notes
Every layer of this banoffee pie recipe is made with only a few easy substances. Listed below are some issues to remember. The precise measurements might be discovered within the recipe card beneath.
- Graham cracker crumbs – It takes about 13 full graham crackers to make the crumbs wanted for the crust.
- Unsalted butter – You can additionally use salted butter, if that’s what you’ve gotten available. The flavour of the toffee would simply be rather less candy.
- Darkish brown sugar – I like to make use of darkish brown sugar as an alternative of sunshine brown sugar right here because it has extra of a wealthy molasses taste, which actually provides to the flavour of the toffee.
- Sweetened condensed milk & heavy cream – Whereas some recipes use simply the sweetened condensed milk, I discover that utilizing equal elements of each leads to a stronger toffee taste and little softer texture.
- Bananas – Search for bananas which are ripe however not but turning brown.
- Heavy whipping cream – Preserve it chilly till utilizing. Heat cream doesn’t whip up correctly.
- Powdered sugar – Sweetens the whipped cream a bit and retains it steady, in order that it gained’t ever wilt.
- Chocolate bar and Toffee bits – Elective however I feel a little bit of chocolate shavings provides a pleasant ultimate contact. I used a Baker’s chocolate bar, which is thicker and simpler to work with. I additionally added a sprinkle of toffee bits.
How To Make Banoffee Pie
This pie is surprisingly straightforward to make and the one half that requires baking is the crust. Simply make sure to have a meals thermometer useful and plan time for the toffee filling to sit back. The printable model of the directions might be discovered within the recipe card beneath.
Make the crust
- Prep. Preheat the oven to 325°F. Grease the pie pan with nonstick spray.
- Make the crust. Add the crumbs, sugar, and salt to a bowl. Stir within the melted butter till crumbly. Pour evenly into the pie crust then press into the bottoms and up the perimeters.
- Bake. Bake for 6-8 minutes. Put aside to chill.
Make the filling
- Dissolve the sugar. Soften the butter in a saucepan. Add the sugar and warmth over medium-low, stirring continually, for about 5 minutes till the sugar is dissolved. Don’t let it boil.
- Make the toffee. Add the sweetened condensed milk and heavy whipping cream. Improve the warmth to medium. Boil for 5-10 minutes, till it reaches 220°F. Take away from the warmth, stir within the vanilla, and pour into the crust.
- Chill. Refrigerate for 2-3 hours, till agency.
Add the topping
- Add the bananas. Organize the banana slices in two layers on high of the cooled toffee filling.
- Add the whipping cream. Whip the heavy whipping cream, powdered sugar, and vanilla on excessive till stiff peaks kind. Unfold evenly on high of the bananas, ensuring to cowl the bananas fully.
- Add the chocolate. So as to add the non-obligatory chocolate shavings, run a vegetable peeler down the skinny aspect of the chocolate bar over the pie.
Suggestions for Success
As I experimented with the creation of this recipe, I discovered just a few key issues that actually make a distinction ultimately consequence.
- Use a meals thermometer. It’s necessary that the toffee filling reaches 220°F. If it’s heated above that, the filling shall be too agency but when it’s heated beneath that, it will likely be too smooth. It’s onerous to guesstimate the temperature so I extremely advocate utilizing a meals thermometer to verify it.
- Let the toffee cool. The toffee filling is kind of skinny when first added to the crust. It’s necessary to let it chill within the fridge for 2-3 hours to agency up earlier than including the toppings. In any other case, the bananas will sink in and the whipped cream will soften.
- No store-bought caramel sauce. Retailer-bought caramel or toffee sauces shall be too skinny right here. Keep on with the home made recipe. When you actually should, you might go the route of canned dulce de leche, however the home made filling is de facto definitely worth the time.
- Cowl your complete pie with whipped cream. It’s necessary to make it possible for the whipped cream covers your complete pie from crust to crust. No banana ought to be seen from the highest. This actually helps hold the bananas from browning too shortly.
Why Is My Toffee Grainy?
That is principally probably since you didn’t soften the brown sugar sufficient earlier than including the sweetened condensed milk and cream. I examined cooking the brown sugar with the milks added and with out, and the sugar positively melts higher on it’s personal (with the butter). When melted correctly, the filling not have a grainy texture.
Why Is My Toffee Too Gentle/Agency?
In case your toffee finally ends up too agency, you probably cooked it to too excessive a warmth, or boiled it when melting the sugar. If it’s too smooth, then it didn’t prepare dinner lengthy sufficient to the next temperature. I extremely advocate a meals or sweet thermometer.
Correct Storage
Banoffee pie ought to be saved tightly lined within the fridge. It’s best eaten inside 2-3 days. Nonetheless, the leftovers can last more relying on the bananas – the pie is principally good till the bananas flip brown. I’ve typically discovered that they appear brown on the surface the place a slice was lower however if you happen to take away the very finish slice, the within bananas are superb. I don’t advocate freezing this pie, because the bananas will flip dangerous.
Extra Pie Recipes
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Recipe
Banoffee Pie
Prep Time: 45 minutes
Chill Time: 3 hours
Whole Time: 3 hours 45 minutes
Yield: 8-10 slices
Class: Dessert
Methodology: No Bake
Delicacies: British
Description
This Banoffee Pie recipe is basic British pie made with a graham cracker crust, home made toffee filling, banana slices, and home made whipped cream. This irresistible dessert is straightforward to make and full of fantastic taste.
Components
Pie Crust
- 1 1/2 cups (201g) graham cracker crumbs (about 13 full sheet graham crackers)
- 3 tablespoons (39g) sugar
- 1/8 teaspoon salt
- 1/2 cup (112g) unsalted butter, melted
Toffee Filling
- 3/4 cup (168g) unsalted butter
- 3/4 cup (168g) packed darkish brown sugar
- 6 tablespoons sweetened condensed milk
- 6 tablespoons heavy whipping cream
- 3/4 teaspoon vanilla extract
Bananas and Whipped Cream
- 5–6 medium bananas, sliced (or about 4 massive ones)
- 1 1/4 cups heavy whipping cream, chilly
- 1/2 cup (58g) powdered sugar
- 3/4 teaspoon vanilla extract
- Chocolate bar, non-obligatory, for topping*
- Toffee bits, non-obligatory, for topping
Directions
Make the crust
- Preheat oven to 325°F. Grease a 9-inch deep dish pie pan with non-stick spray and put aside.
- To make the crust, add the graham cracker crumbs, sugar, and salt to a big bowl and stir to mix. Add the melted butter and stir till properly mixed and crumbly.
- Pour the combination into the pie pan and unfold the crumbs round in order that they’re evenly dispersed. Press the crumbs into the underside and up the perimeters of the pan.
- Bake crust for 6-8 minutes, then put aside to chill fully.
Make the filling
- To make the filling, soften the butter in a big saucepan. Add the brown sugar and warmth over medium-low warmth, stirring continually, till sugar is dissolved, about 5 minutes. Don’t boil but.
- Add the sweetened condensed milk and heavy whipping cream. Flip the warmth as much as medium and convey to a boil. Permit to boil for 5-10 minutes, or till it reaches 220 levels F. Don’t over-cook or the filling shall be too agency. It’s going to even be too smooth if not cooked sufficient. I like to recommend a meals thermometer, to make certain. Take away from warmth, add vanilla extract and pour into the ready crust. NOTE: Don’t let the combination sit within the sizzling pan or it’ll proceed to prepare dinner and find yourself firmer when cool.
- Refrigerate for 2-3 hours, or till agency.
Add the topping
- As soon as cool and agency, prepare the banana slices in two layers on high of the filling.
- Add the heavy whipping cream, powdered sugar and vanilla extract to a big mixer bowl and whip on excessive pace till stiff peaks kind. Unfold evenly on high of the bananas, ensuring the whipped cream touches the highest of the crust all the best way round in order that the banana slices are absolutely lined. This can assist hold them from browning for longer.
- So as to add the non-obligatory chocolate shavings, run a vegetable peeler down the skinny aspect of a chocolate bar over the pie. I exploit a Baker’s chocolate bar, which is somewhat thicker and simpler to work with.
- Serve pie instantly, or refrigerate till able to serve. Greatest if eaten inside 1-2 days, however leftovers can last more relying on the bananas. Typically they will look brown on the surface the place a slice was lower, however if you happen to take away the tip slice, the bananas on the within are nonetheless okay.
Notes
I exploit a Baker’s chocolate bar, which is somewhat thicker and simpler to work with.
Vitamin
- Serving Dimension:
- Energy: 530
- Sugar: 42.8 g
- Sodium: 179.2 mg
- Fats: 32.4 g
- Carbohydrates: 60.2 g
- Protein: 3.5 g
- Ldl cholesterol: 86.9 mg
