Delia Smith’s Banoffee Pie is made with digestive biscuits, unsalted butter, light muscovado sugar, condensed milk, and ripe bananas. This delicious Banoffee Pie recipe creates a tasty dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Delia Smith Banoffee Pie Ingredients
For the biscuit base:
- 75g/3oz unsalted butter
- 200g/7oz digestive biscuits (or graham crackers in the US)
For the caramel filling:
- 150g/5½oz light muscovado or soft brown sugar
- 150g/5½oz unsalted butter
- 1 x 397g can condensed milk (14oz can)
- Pinch of sea salt flakes
For the topping:
- 2 ripe bananas
- 150ml/¼pt double or whipping cream (1/2 cup)
- 100g/3½oz milk chocolate, grated (3.5oz bar or 1 cup)
How To Make Delia Smith Banoffee Pie
- Make the biscuit base Melt the butter in a pan. Crush the biscuits into fine crumbs using a rolling pin or a food processor. Mix the crumbs with the melted butter. Press this mixture into the bottom and sides of a 23cm/9inch tart tin. Chill in the fridge for 30 minutes.
- Make the caramel filling Heat the sugar and butter in a pan until melted and mixed. Stir in the condensed milk and sea salt flakes, and boil briefly. Remove from heat.
- Assemble the pie Pour the caramel over the chilled biscuit base and refrigerate until firm. Slice the bananas and place them on top of the caramel. Whip the cream until thick and spread it over the bananas. Sprinkle grated chocolate on top.
- Serve Remove the pie from the tin by placing it on an upturned bowl and sliding the tin off. Move the pie to a plate and serve.
Recipe Tips
- Chill the base: Put the biscuit base in the fridge for 30 minutes. This helps it stay firm when you slice the pie.
- Stir caramel constantly: Keep stirring the caramel while it cooks to avoid burning. Remove from heat as soon as it starts to boil.
- Cool the caramel completely: Let the caramel cool before adding the bananas. If it’s too warm, it can make the bananas mushy.
- Whip the cream properly: Whip the cream until it’s thick but still soft. If you whip it too much, it will be hard to spread.
- Use ripe bananas: Choose ripe bananas for the best taste and texture. Unripe bananas can be too firm and less sweet.
What To Serve With Banoffee Pie?
This creamy Banoffee Pie pairs well with a cup of coffee, a scoop of vanilla ice cream, or fresh berries. It can also be served alongside whipped cream, a drizzle of chocolate sauce, or a sprinkle of nuts for a delicious dessert.
How To Store Leftovers Banoffee Pie?
- Refrigerate: Let the leftover Banoffee Pie cool to room temperature. Then, cover it with plastic wrap or foil and store it in the fridge for up to 3 days.
- Freeze: Banoffee Pie is not recommended for freezing because the bananas and cream may become mushy and separate. It is best enjoyed fresh.
Delia Smith Banoffee Pie Nutrition Facts
Serving Size: 1 slice (1/8 of a pie)
- Calories: 417
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 75mg
- Sodium: 126mg
- Potassium: 348mg
- Total Carbohydrate: 46g
- Dietary Fiber: 2g
- Sugars: 32g
- Protein: 4g
Try More Delia Smith Recipes:
- Delia Smith Marzipan Recipe
- Delia Lemon And Poppy Seed Cake
- Delia Smith Victoria Sponge
- Delia Smith Chunky Apple Cake
Delia Smith Banoffee Pie
Description
Delia Smith’s Banoffee Pie is made with digestive biscuits, unsalted butter, light muscovado sugar, condensed milk, and ripe bananas. This delicious Banoffee Pie recipe creates a tasty dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Ingredients
For the biscuit base:
For the caramel filling:
For the topping:
Instructions
- Make the biscuit base Melt the butter in a pan. Crush the biscuits into fine crumbs using a rolling pin or a food processor. Mix the crumbs with the melted butter. Press this mixture into the bottom and sides of a 23cm/9inch tart tin. Chill in the fridge for 30 minutes.
- Make the caramel filling Heat the sugar and butter in a pan until melted and mixed. Stir in the condensed milk and sea salt flakes, and boil briefly. Remove from heat.
- Assemble the pie Pour the caramel over the chilled biscuit base and refrigerate until firm. Slice the bananas and place them on top of the caramel. Whip the cream until thick and spread it over the bananas. Sprinkle grated chocolate on top.
- Serve Remove the pie from the tin by placing it on an upturned bowl and sliding the tin off. Move the pie to a plate and serve.
Notes
- Chill the base: Put the biscuit base in the fridge for 30 minutes. This helps it stay firm when you slice the pie.
- Stir caramel constantly: Keep stirring the caramel while it cooks to avoid burning. Remove from heat as soon as it starts to boil.
- Cool the caramel completely: Let the caramel cool before adding the bananas. If it’s too warm, it can make the bananas mushy.
- Whip the cream properly: Whip the cream until it’s thick but still soft. If you whip it too much, it will be hard to spread.
- Use ripe bananas: Choose ripe bananas for the best taste and texture. Unripe bananas can be too firm and less sweet.
Delia Smith Banoffee Pie