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Authentic Banoffee Pie Recipe
Jevington, England
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
The original Banoffi pie consists of a shortcrust pastry base, a toffee filling and a topping of sliced bananas and coffee-flavored whipped cream. Variations on the original recipe include flavoring the pastry base or replacing it with a biscuit crumb base. Caramel or dulce leche are often used instead of the original toffee, and additional ingredients may include pecans that are typically placed on top of whipped cream as decoration but can also be worked into the biscuit crumb base.
Cooking tips
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pie base
The original recipe uses shortcrust pastry that is blind-baked to prevent it from going soggy. However, recently it is often substituted with a biscuit crumb base to which you can add chocolate chips, desiccated coconut, or nuts. -
bananas
Bananas used to make the pie can either be sliced or halved. Although the original recipe calls for halved bananas, some chefs insist that using banana slices produces a more evenly distributed banana layer. For bananas to keep fresh longer, drizzle them with lemon juice. -
toffee
Make sure when making toffee as instructed in the original recipe that you do not use tins of condensed milk that have a pull ring. To prevent any mishaps, only tins that are fully sealed are suitable for such use. -
decoration & serving
To garnish the top of banoffee pie, use any of the following: banana slices, melted chocolate, chocolate shavings, cocoa, or chopped nuts. Optionally, you can serve the slices of cake with a scoop of vanilla ice cream.
Recipe variations
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Banoffi Pie
Ready in 4h 10minThis recipe is for the original Banoffi pie is adapted from the website of Ian Dowding, one of the pie's inventors. The base is made with shortcrust pastry that is blind-baked to prevent it from going soggy, and toffee is prepared the old-fashioned way by boiling cans of condensed milk in the oven.
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Nestle's Banoffee Pie
Ready in 20minThis recipe adapted from Nestle's website is the one which can be found printed on the cans of Nestle's condensed milk. A biscuit crumb base is filled with caramel filling and topped with whipped cream, banana slices, and grated chocolate. A no-bake, no fuss recipe, perfect for when you want to whip up something delicious.
Banoffi Pie
PREP 1h 10min
COOK 30min
cooling time 2h 30min
READY IN 4h 10min
This recipe is for the original Banoffi pie is adapted from the website of Ian Dowding, one of the pie's inventors. The base is made with shortcrust pastry that is blind-baked to prevent it from going soggy, and toffee is prepared the old-fashioned way by boiling cans of condensed milk in the oven.
Ingredients
Banoffi Pie
FOR THE PASTRY
250g (8.8 oz) flour
25g (2 tbsp) powdered sugar
125g (4.4 oz) butter
1 egg and 1 egg yolk
FOR THE FILLING
2 cans of condensed milk (800g/28 oz)
5-6 ripe bananas
425 ml (1 3/4 cups) double cream
1 tsp of instant coffee
1 dessertspoon of confectioners' sugar
a pinch of ground coffee
Preparation
1
Banoffi Pie
Step 1/6
To make the base first, rub the butter cubes into a mixture of flour and sugar until the texture starts resembling that of breadcrumbs. At this point, add the egg and the extra egg yolk and knead until you get a paste. Form into a ball, cover with cling film and chill for a half an hour in the refrigerator.
Step 2/6
Once chilled, roll out to a 3 mm (1/8") thickness and transfer it to a flat, loose-bottomed cake tin. Prick the base with a fork, line it with parchment paper, and then add the dry beans, so they weigh down the pie base during baking.
Step 3/6
Bake for fifteen minutes in an oven preheated at 180°C/350°F. Remove the paper and the beans and then return to the oven to bake until the pie base turns evenly golden. When baked, take out of the oven and cool.
Step 4/6
For the toffee filling, you will need two cans of condensed milk, about 800g/28 oz. Put the unopened cans into a pan, cover them with water and bring to a boil. Now, cover the pan with a lid and place the pan into the oven preheated at 140°C/285°F and cook for the next 3 ½ hours. After that, just take the cans out of the water and allow them to cool.
Step 5/6
To assemble the pie, spread the toffee filling, approx. 1 ½ cans of the previously boiled condensed milk. Split the peeled bananas lengthwise and place them on top of the toffee filling.
Step 6/6
Finally, whip the cream with coffee and sugar, taking care to not over whip, it should be just firm enough that it holds its shape. Now, spread the prepared whipped cream over the bananas, all up to the edge of the pie base, and finish with a sprinkling of ground coffee.
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