Banoffee Pie is an English dessert, and the name comes from the combination of the words banana and toffee. The funny thing about this pie is that it actually doesn't contain any toffee at all. Instead, it's made by layering caramel sauce (which I guess counts as the toffee, in this case) and bananas in a pie crust and then topping with whipped cream. Believe it or not, I got the idea to make a Banoffee Pie from watching my favorite show: Lost! One of the characters, Charlie (who is indeed English), names Banoffee Pie as one of the things he misses most stranded on the island. I had never heard of this pie, so it intrigued me. After looking it up and realizing I had ripe bananas that needed to be used, I decided to make it. A lot of recipes I looked over used dulce de leche as the caramel sauce (sweetened condensed milk boiled until it becomes a caramel), but this recipe was a little different and had rave reviews so I went with it.
The pie itself was very good. The caramel sauce was particularly good. I really didn't change much from the original recipe except to add my own little bits of flair. And well, I must admit that I did cheat a little and used a pre-made pie crust simply because I didn't want to fool with making one. My notes and changes will be in green.
Banoffee Pie (Adapted from nestle.com, and converted from metric into U.S. cups)
For the crust:
- 7 tablespoons unsalted butter, melted
- 2 1/2 cups digestive biscuits, finely crushed (These are a kind of British cookie. If you cannot find them in your grocery store, graham crackers or any kind of crispy cookie can be substituted.)
- Mix together the melted butter and the crushed digestive biscuits. Press on to the base and up the sides of a 9 in. pie pan (The original recipe called for a 19cm (7 1/2") loose bottomed cake tin. It kind of sounded like a springform pan, but I wasn't sure, so I just used a regular old 9 in pie tin and it worked out fine). Place in the fridge to chill whilst preparing the caramel.
- 3/4 cup unsalted butter
- 1/3 cup caster sugar (Caster sugar is very fine sugar, and may also go by the name superfine. If you can't find it, you can measure out regular granulated sugar and put it in the food processor for a minute or two.)
- 1/3 cup brown sugar, packed
- 1 can (397g) NESTLÉ CARNATION Sweetened condensed milk
- Couple pinches salt, maybe about 1/2 teaspoon
- Place the butter and sugars and salt in a heavy saucepan (definitely add salt to your caramel to keep it from tasting flat). Heat gently, stirring until the butter is melted and the sugars are dissolved. Add the contents of the NESTLÉ Sweetened condensed milk. Bring gently to the boil, stirring continuously, and cook until a smooth golden brown caramel is formed (The caramel will never become a dark amber color. You're looking for a very light tannish color. You'll know when it's done because it becomes much thicker).
- Spread the caramel over the chilled biscuit base. Leave to set in the refrigerator for 1-2 hours.
- 4 bananas (I only ended up using 2 large ones, since that was what I had.)
- 1 cup whipping cream
- 2 tablespoons sugar
- 1-2 tablespoons French vanilla pudding mix
- cocoa powder for dusting
- Place the whipping cream, sugar, and pudding mix (I like to add pudding mix to my whipped cream because it not only adds great flavor, but stabilizes the whipped cream and keeps it from weeping) in a chilled bowl and beat with a chilled whisk until peaks form.
- Slice the bananas and arrange them evenly over the caramel. Top with whipped cream and decorate with a dusting of cocoa powder and any remaining banana slices.