Original Banoffi Banoffee Pie Recipe

Name: Original Banoffi Banoffee Pie
Prep time: 210 min
Cook time: 210 min
Total time: 420 min
Yield: Serves 1 or more
Ingredients: Flour; 2-3 tablespoons icing sugar; 100g unsalted butter, melted; Egg; Egg Yolk; 2 x 400g cans sweetened condensed milk; 3-4 ripe bananas, sliced; 500ml heavy cream, cold; Caster Sugar; Instant Coffee; Ground Coffee

Uncover the delicious mystery behind Banoffee Pie! This legendary recipe, sourced from Ian Dowding (former head chef at the Hungry Monk), claims a spot in the heart of the Banoffee Pie debate. While the true origin remains debated, this version is undeniably delicious. Indulge in a rich, creamy caramel, buttery biscuit base, and perfectly ripe bananas, all topped with a luscious layer of whipped cream. Prepare for a taste sensation that settles the debate once and for all! (Learn more about the intriguing history at http://www.iandowding.co.uk)

Prep Time 210 mins

Cook Time 210 mins

Calories 398 kcal

Protein 12g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Original Banoffi Banoffee Pie

Flour
2-3 tablespoons icing sugar
100g unsalted butter, melted
Egg
Egg Yolk
2 x 400g cans sweetened condensed milk
3-4 ripe bananas, sliced
500ml heavy cream, cold
Caster Sugar
Instant Coffee
Ground Coffee

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How to Make Original Banoffi Banoffee Pie

Preheat your oven to 350°F (175°C).
Crush digestive biscuits into fine crumbs. You can use a food processor or a zip-top bag and a rolling pin.
Combine the crushed biscuits with melted butter in a bowl. Mix well until evenly moistened.
Press the biscuit mixture firmly into the base of a 9-inch pie dish. Use the back of a spoon to create an even layer.
Bake the crust for 10-12 minutes, or until lightly golden. Remove from oven and let cool completely.
While the crust cools, prepare the caramel. Carefully open the cans of sweetened condensed milk and place them upright in a large saucepan.
Add enough water to cover the cans about halfway up the sides.
Bring the water to a boil and simmer for 2-2.5 hours, ensuring the cans remain fully submerged. Do not let the water boil away completely.
Remove the cans from the saucepan and let them cool completely. The condensed milk will have thickened into a luscious caramel.
Once cool, carefully open the cans and spread the caramel evenly over the cooled biscuit crust.
Arrange the sliced bananas neatly over the caramel layer.
In a large chilled bowl, whip the heavy cream until soft peaks form. Gradually add the icing sugar and vanilla extract, continuing to whip until stiff peaks form.
Gently spread the whipped cream over the banana layer.
Refrigerate the pie for at least 2 hours to allow the flavors to meld and the cream to set.
Serve chilled and enjoy your incredible homemade Banoffee Pie!