If you like caramel flavour and bananas, then am sure Banoffee Pie will be one of your favorite desserts. The sweetness from the caramel is very beautifully balanced by the bananas in this recipe. And the crust and whipped cream add a different dimension to this. My husband doesn’t generally like bananas, but he loves the banoffee pie.

What I like best about making this pie is that it doesn’t require any baking. And not too many ingredients either. This dessert is surely going to impress your guests at your next party…;)

Few things to keep in mind

• Digestive Biscuits: I have used Sunfeast Marie Gold Biscuits for this recipe which is readily available in stores here. You can use any other digestive biscuits as well – whatever you have available.
• Whipped Cream: I have used non-dairy whipping cream in this recipe, which is already sweetened. Hence, I have not added any further sugar in it. However, if you are using any other unsweetened whipping cream, please add the sugar mentioned in the recipe. Check out this recipe to make whipped cream from low fat fresh cream too..
• Bananas: You can increase or decrease the quantity of bananas used in this basis your preference. Just make sure they are ripe and sweet…:)

Recipe

Ingredient List

For the Crust

• Digestive Biscuits – 250 gms
• Unsalted Butter – ½ cup, melted

For the Filling

• Unsalted Butter – ½ cup
• Brown Sugar – ½ cup
• Condensed Milk – 400 gms (One 14 ounce can)

For the Topping

• Bananas – 3 or 4, sliced
• Heavy Cream – 250 ml (Recipe)
• Powdered Sugar / Castor Sugar – 2 tbsp (if using unsweetened heavy cream)
• Vanilla Essence – 1 tsp
• Chocolate shavings for topping

Step by Step Process

1. Grind the digestive biscuits to a fine powder and add the melted butter to it.
2. Press this mixture to the bottom and sides of your pie tin. Press it firm with the back of a spoon, bowl or a cup so that it covers the bottom and side evenly. Keep this in the refrigerator to set while preparing your filling.
3. Heat a pan and add the butter and sugar to it.
4. Keep it on a low flame, stirring all the time till the sugar is dissolved fully. Brown sugar tends to become grainy when it dissolves. The butter and brown sugar starts bubbling and you will see the brown sugar has a paste like consistency. This is when the condensed milk should be added
5. Add the condensed milk and bring to a quick boil for about a minute, stirring all the time. You will get a thick golden caramel. The condensed milk, butter and brown sugar will also mix properly and start becoming thick. It will thicken further as it cools. You can boil for a little over a minute and turn off the heat.
6. Once the caramel cools, pour it onto the pie crust and let it set in the refrigerator till you prepare the toppings.
7. Top it with chopped bananas and let it chill again.
8. Whip the heavy cream to a stiff consistency and pipe or spread it over the bananas. Top it off with some chocolate shavings.
9. Let the pie set in the refrigerator for sometime till everything sets well. Serve it cold and enjoy!