Banoffee Pie

I remember hearing about Banoffee Pie decades ago – but what I didn’t know then was just how EASY this is to make. And it’s soooo Caramelly Toffee Banana goodness. A shortbread crust, a good thick layer of Dulce de Leche, bananas and whipping cream touched with coffee. All those wasted years…

Banoffee Pie

I wanted to be a good blogger and get this out before Pi day so you could make it, too. But it’s so good, you’ll want to make it over and over, Pi Day or not & you’ll want to pin this one! Mathematicians may just sneer a bit on the food blogger tradition of stealing Pi Day (3/14) and making pies, but any excuse to make a pie, in my book, is a good one!!

When I read an article that one of the inventors of Banoffee Pie, Neil McKenzie of the Hungry Monk had passed away not too long ago, I decided that making Banoffee Pie would be a fitting tribute. And so I made it just like he did.

Shortbread Crust and all. Don’t worry, though, it’s an easy press in the pan shortbread. No fuss, no bother and all of the deliciousness.

Banoffee Pie

You probably noticed that Banoffee Pie is really a tart. Hey, I didn’t name it, but I do love love love making tarts – and here’s why: they look so fancy and are so much easier than rolling out pie dough. Tarts are a kind of easy cheat that makes you look like a genius! Get yourself a 10″ tart pan with a removable bottom and I’ll keep “rolling out” or more likely “patting out” recipes to use it – like this easy Fregolata Tart with Jam!

Neil also used Dulce de Leche, which is a “milk” caramel. You can buy it in a jar or can in some groceries – check the Mexican/Latin American aisle. Or you can very easily make it from condensed milk like I do; it just takes time and practically no effort at all.

Here’s my recipe for Dulce de Leche in the crockpot. I make several cans at once (usually condensed milk is on sale around the Christmas and Easter holidays so I pick up a bunch.) I tossed mine in the fridge the night before so the caramel would be as firm as possible for this recipe

Banoffee Pie

As far as the whipped cream topping, I tried a little trick this time that I read about stabilizing the whipped cream. Use a heaping teaspoon of cornstarch mixed with the powdered sugar. I can’t say whether it worked or not. The Banoffee Pie wasn’t around long enough to test that theory!

After wanting to make Banoffee Pie for decades, I have to say it lived up to the hype. And my mind, of course, went to all kinds of ways to change it up, although this might be sacriledge…I mean a drizzle of chocolate or caramel sauce? Garnish with Heath Bars or Chocolate Curls? Or maybe a layer of chocolate on the bottom. Next time?! 🙂

Banoffee Pie

Banoffee Pie

  • Servings: 8-10
  • Time: 1 hour + cool
  • Difficulty: easy
  • Print

Shortbread Tart Shell for a 9″ or 10″ tart pan

  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioner’s sugar
  • 1/4 teaspoon salt
  • 1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) cut into small pieces
  • 1 large egg

Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.)

Stir egg in a small bowl and add to the flour mixture. Pulse several times in about 10 second intervals until the dough is just beginning to clump.

Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

Press dough into tart pan, working quickly, evenly across the bottom and thicker on the sides. You want to press hard enough that the pieces cling to one another, but not so hard that it loses its crumbly texture. Dock all over with a fork.

Freeze the crust for at least 30 minutes, preferably longer, before baking.

To fully or partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.

Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer to fully bake it until it is firm and golden brown. Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe.

Do ahead: The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months, the flavor will be fresher bake it directly from the freezer.

Slightly Adapted from the Smitten Kitten

Banoffee Pie:

  • 1 prebaked and cooled Shortbread Tart Shell (see above)
  • 2 cans Dulce de Leche, preferably refrigerated overnight
  • 3 to 5 bananas, sliced about 3/8″ thick
  • 2 cups whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon instant coffee, plus a pinch or two to sprinkle over the top if desired

Carefully spoon the Dulce de Leche over the pastry and smooth the top. Add the peeled and sliced bananas.

Mix together the powdered sugar, cornstarch and instant coffee. Whip the cream until soupy, add the sugar mixture and continue to beat until stiff peaks form.

Dollop the whipped cream over bananas and smooth or finish as you’d like. Sprinkle with a few pinches of coffee.

Refrigerate until ready to serve.

Recipe adapted from “In Heaven with the Hungry Monk”

_____________________________________________

I’ll be bringing this recipe to Angie’s Fiesta Friday!

60 thoughts on “Banoffee Pie”

  1. OMG all those wasted years for sure Mollie! Never had a banoffee pie. Is it a Midwestern thing? But I sure wish I had. I will have to try it. My mom makes dulche de leche caramel by cooking condensed milk in its can in warm water. It is crazy how good that stuff is….and dangerous to have around!

    1. Thanks, and yes, I would absolutely use this crust over and over for all kinds of things!! It’s a beautiful thing! I even considered posting it on it’s own…I did have a slight issue with a couple of minor cracks on the bottom, but I think that was probably because I made this at my folks and it is always 85 kajillion degrees here…any pastry is a super struggle in the heat.

  2. This is going to sound unbelievable but where I’m from this gorgeous creation isn’t a thing, so I only found about about this epic flavor combination when I moved to the UK. I can’t believe how relatively short the ingredients list is, especially when looking at the finish product. It looks friggin’ amazing!

    Would you be interested in sharing your recipe with our growing community of passionate foodies? We’re always on the lookout for fun, new and delicious recipes. You can find us over here: https://www.facebook.com/groups/OnlyGoodEats

  3. Hi Mollie! only had banoffee pie one time years ago– but I still remember it! And your version looks delish! So agree with you about pies and tarts– a tart looks so much fancier–like a special occasion! And yours is beautiful! Hugs from here!

  4. Your pie looks absolutely stunning! Banoffee pie is my son’s favourite dessert but I’ve never tried to make it, this might change now I’ve got your recipe:)

    1. Hi Monika, and thanks!

      I think I was originally hesitant to make a Banoffee pie because the recipes I saw years ago showed how to make the caramel from scratch with sugar, then there was a long cooling time, probably because the method of making Dulce de Leche from condensed milk wasn’t really all that available with no internet, or store bought Dulce wasn’t either, but as soon as I realized that the original Hungry Monk recipe used the condensed milk version of Dulce de Leche – I was all over it, lol!! 🙂 I am going to be making this again and again and again~!!!

      Not that I don’t like making caramel, because it IS kind of magical to make, but as a young cook I didn’t really attempt it!

      1. I admire your perseverance and patience, I couldn’t wait for hours to cook anything, especially dessert, I am greedy and impatient and all my cooking gets done very quickly, so I don’t think I would be able to wait for my condensed milk to turn into Dulce de Leche:)

        1. Well, there’s always the store bought, too, but I just stick the condensed milk it in the crockpot overnight and I make several cans at once & keep it on hand! Easy peasy. I did have a problem because the cans look kind of grody when they come out of the crockpot and I didn’t label them and someone saw them in the pantry & tossed them out once!! Now i write dulce de leche DO NOT THROW OUT on the cans, lol!!

  5. Mmmmm! I would love to try a slice of this original and one of each of the variations you mention. That wouldn’t be too much, would it? I have a 12″ tart pan, but I really need to get myself a slightly smaller one too. Your tarts are always so pretty!

    1. I use my 10″ inch all the time. I see so many recipes that call for a 10 or 9″ and usually the 9″ will work fine in the 10. And thanks for the compliment. I do really like making tarts a lot better than pies! I think we spoke about my pie anxiety, lol!!

  6. I’m fortunate to have tasted quite a few Banoffee Pies in my time but I have to say yours looks sensational, Mollie. Will have to try this version next time I want to treat my friends.

    1. Thanks, Tracy! I did use more Dulce de Leche than called for and otherwise tried to stick close to the original. I think the little secret is to refrigerate the Dulce overnight and then it’s not quite as sloppy. 🙂 And do invite friends or you’ll want to just keep eating and eating it until it’s all gone!! It feel light when you eat it, but I know it’s not…

Comments and discussion always welcome - tell me what you think.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s