6 Easy Steps to Make Banoffee Pie at Home

How To Make Banoffee Pie

• To start, place the two tins of condensed milk in a large pot of water, ensuring they are fully submerged. Boil the tins for about 3 hours, allowing the milk to turn into a rich caramel. Once done, let the tins cool completely, which I recommend doing overnight for the best results.
• While the caramel is cooling, prepare the biscuit base. Place the digestive biscuits into a food processor and blend until you achieve a sandy texture. Then, add in the melted butter and mix thoroughly until the ingredients are well combined.
• Press the biscuit mixture into the bottom of a 26cm (10-inch) fluted tart pan, making sure it is spread evenly across the base and sides. Use a flat-bottomed glass to press it down firmly. Place the pan in the fridge and chill for 1-2 hours to allow the base to set properly.
• Once the biscuit base is ready, pour in the cooled caramel and spread it evenly across the base. Next, layer the caramel with the sliced bananas, arranging them evenly for a smooth texture throughout.
• Whip the cream with 2 tablespoons of icing sugar until it forms soft peaks. Once whipped, spoon the cream over the banana layer, spreading it evenly across the pie. The light, fluffy whipped cream complements the richness of the caramel and bananas perfectly.
• To finish, grate some chocolate over the top of the pie for a decadent garnish. Slice and serve!

If you're looking for a quicker alternative, you can skip the caramelising process by using store-bought dulce de leche. Simply pour it over the biscuit base and follow the rest of the steps as mentioned.

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