Mary Berry’s Banoffee Pie is made with digestive biscuits, butter, light muscovado sugar, condensed milk, vanilla extract, bananas, double cream, and dark chocolate. This delicious Banoffee Pie recipe creates a traditional dessert that takes about 2 hours and 40 minutes to prepare and can serve up to 8-12 people.
Ingredients Needed
For the base:
- 150g (5oz) digestive biscuits (about 10) / graham crackers
- 75g (3oz) butter
For the filling:
- 75g (3oz) butter
- 75g (3oz) light muscovado sugar / light brown sugar
- 1 x 397g tin of full-fat condensed milk (14oz can)
- 1 tsp vanilla extract
For the topping:
- 3 small just-ripe bananas
- 300ml (10fl oz) double cream / heavy cream
- 50g (2oz) dark chocolate, broken into pieces, or 1 tbsp cocoa powder
How To Make Banoffee Pie
- Prepare the tin: You will need a 20cm (8in) round springform tin with deep sides. Line the sides with strips of cling film and the base with a disc of baking paper.
- Make the base: Crush the digestive biscuits/graham crackers in a freezer bag with a rolling pin until fine. Melt the butter in a non-stick saucepan over low heat, then stir in the crushed biscuits. Press the mixture into the base of the tin and chill for 15 minutes.
- Make the filling: In the same pan, melt the butter and sugar over low heat, stirring until combined. Add the condensed milk and bring to a boil, stirring constantly for 2–3 minutes until golden brown. Remove from heat, stir in the vanilla extract, and pour into the base. Chill for at least 1 hour or up to 24 hours.
- Add the bananas and cream: Peel and slice the bananas. Arrange them in a single layer on top of the caramel filling. Whip the cream to soft peaks, then spoon or pipe it over the bananas. Level the cream and chill for 1 hour.
- Add the chocolate or cocoa: Melt the dark chocolate in a heatproof bowl set over simmering water. Allow it to cool slightly. Remove the pie from the tin, discard the cling film, and place on a serving plate. Zigzag the melted chocolate over the top or dust with cocoa powder.
Recipe Tips
- Crush the biscuits finely: Make sure the biscuits are crushed to a fine consistency to create a firm base that holds together well.
- Stir the caramel constantly: When boiling the condensed milk mixture, keep stirring continuously to prevent it from burning or turning grainy.
- Cool the caramel completely: Let the caramel cool and set in the fridge for at least 1 hour before adding the bananas to avoid a messy result.
- Whip cream to soft peaks: Over-whipping the cream will make it stiff and difficult to spread. Stop whipping when it forms soft peaks for a smooth finish.
- Use fully ripe bananas: Choose bananas that are ripe but not too soft. Overripe bananas may make the pie too mushy, while underripe ones can lack sweetness.
How To Store Leftovers?
First, let the leftover Banoffee Pie cool until it reaches room temperature. Then, cover it with cling film or aluminum foil and store it in the fridge. It will keep well for up to 2 days.
Nutrition Facts
Serving Size: 1 slice (approximately 139g)
- Calories: 466
- Total Fat: 23g
- Saturated Fat: 12g
- Cholesterol: 63mg
- Sodium: 246mg
- Potassium: 346mg
- Total Carbohydrate: 59g
- Dietary Fiber: 1g
- Sugars: 51g
- Protein: 7g
Try More Mary Berry Recipes:
- Mary Berry No Bake Baileys Cheesecake
- Mary Berry Beef Bourguignon Slow Cooker
- Mary Berry Broccoli And Stilton Soup
- Mary Berry Chocolate Courgette Cake
Mary Berry Banoffee Pie
Description
Mary Berry’s Banoffee Pie is made with digestive biscuits, butter, light muscovado sugar, condensed milk, vanilla extract, bananas, double cream, and dark chocolate. This delicious Banoffee Pie recipe creates a traditional dessert that takes about 2 hours and 40 minutes to prepare and can serve up to 8-12 people.
Ingredients
For the base:
For the filling:
For the topping:
Instructions
- Prepare the tin: You will need a 20cm (8in) round springform tin with deep sides. Line the sides with strips of cling film and the base with a disc of baking paper.
- Make the base: Crush the digestive biscuits/graham crackers in a freezer bag with a rolling pin until fine. Melt the butter in a non-stick saucepan over low heat, then stir in the crushed biscuits. Press the mixture into the base of the tin and chill for 15 minutes.
- Make the filling: In the same pan, melt the butter and sugar over low heat, stirring until combined. Add the condensed milk and bring to a boil, stirring constantly for 2–3 minutes until golden brown. Remove from heat, stir in the vanilla extract, and pour into the base. Chill for at least 1 hour or up to 24 hours.
- Add the bananas and cream: Peel and slice the bananas. Arrange them in a single layer on top of the caramel filling. Whip the cream to soft peaks, then spoon or pipe it over the bananas. Level the cream and chill for 1 hour.
- Add the chocolate or cocoa: Melt the dark chocolate in a heatproof bowl set over simmering water. Allow it to cool slightly. Remove the pie from the tin, discard the cling film, and place on a serving plate. Zigzag the melted chocolate over the top or dust with cocoa powder.
Notes
- Crush the biscuits finely: Make sure the biscuits are crushed to a fine consistency to create a firm base that holds together well.
- Stir the caramel constantly: When boiling the condensed milk mixture, keep stirring continuously to prevent it from burning or turning grainy.
- Cool the caramel completely: Let the caramel cool and set in the fridge for at least 1 hour before adding the bananas to avoid a messy result.
- Whip cream to soft peaks: Over-whipping the cream will make it stiff and difficult to spread. Stop whipping when it forms soft peaks for a smooth finish.
- Use fully ripe bananas: Choose bananas that are ripe but not too soft. Overripe bananas may make the pie too mushy, while underripe ones can lack sweetness.
Mary Berry Banoffee Pie