British No-Bake Banoffee Pie Recipe
Banoffee pie is a simple, easy-to-make British dessert that combines four delicious components: a biscuit crust, fresh banana slices, rich caramel, and freshly whipped cream. The word “banoffee,” sometimes spelled “banoffi,” is a blend of “banana” and “toffee.” Though it’s enjoyed year-round, the pie has become an especially popular Christmas pie across the UK.
Because the pie can be made as an entirely no-bake pie with very little baking or cooking experience needed, this project is perfect for beginner bakers or families with kids.
What is Banoffee Pie?
Banoffee pie (or banoffi pie) is a classic British dessert made with a crumb crust, usually made from crushed Digestive biscuits, filled with caramel, sliced bananas, and whipped cream. It’s often finished with shaved chocolate and extra banana slices on top. The caramel is usually dulce de leche, made by boiling a can of sweetened condensed milk until it thickens and caramelizes. The original recipe by Ian Dowding uses coffee-flavored whipped cream. Not all iterations of banoffee pie use coffee-flavored whipped cream, but I find that the bitterness of the coffee helps cut the sweetness of the other ingredients a bit.
The History of Banoffee Pie
Banoffee pie was created in 1971 by Ian Dowding and Nigel Mackenzie at The Hungry Monk restaurant in Sussex, UK. Ian Dowding later published the original recipe on his own website, along with the story behind its creation. According to his personal account, the dessert was inspired by an earlier recipe called “Blum’s Coffee Toffee Pie.” That pie used homemade toffee, but it was supposedly unpredictable and often produced inconsistent results. Dowding refined the concept by boiling cans of condensed milk to create a soft, reliable toffee filling. Although the name is now most commonly written “banoffee,” Dowding’s original spelling for the recipe on his website is “banoffi pie.”
Banoffee pie quickly gained popularity across the UK. Its simple ingredients and impressive flavor made it a staple of British dessert menus throughout the 1980s and 1990s, and it eventually inspired an entire family of desserts like banoffee puddings, cakes, biscuits, ice creams, and more. Today, while enjoyed year-round, banoffee pie has become especially popular around Christmas. The pie even makes a memorable appearance in the film Love, Actually, where one character brings a banoffee pie as a peace offering.
Best Crust for Banoffee Pie:
Most modern banoffee pies are made with a crumb crust using crushed Digestive biscuits. If you’re in the US or Canada and can’t find Digestive biscuits easily, a graham cracker crust works just as well. Because the filling isn’t baked, lightly baking the empty crust on its own at 175°C (350°F) for about 8 minutes helps develop a richer, toastier flavor. You can find my recipe for a Digestive biscuit crust here, and my graham cracker crust recipe here.
If you prefer to keep your banoffee pie completely no-bake, you don’t need to bake the crust. Crumb crusts hold together perfectly well without baking.
How to Make Dulce de Leche for Banoffee Pie:
Since banoffee pie was first created in 1971 (or banoffi pie as it was called at the time), its filling has most often been dulce de leche made by boiling a can of sweetened condensed milk until it caramelizes. Ian Dowding’s original recipe specifically called for dulce de leche made this way, as it produced consistent and reliable results.
How to Make Dulce de Leche with a Can of Condensed Milk
To make dulce de leche, remove the label from the can of sweetened condensed milk. Place the unopened can in a large pot and cover it with water, ensuring there are 2–3 cm (about 1 inch) of water above the top of the can. Bring the water to a gentle simmer and cook for 2–3 hours, checking every 15–30 minutes to make sure the water level never drops below the top of the can.
Why Does Boiling a Can of Condensed Milk Create Caramel?
When sweetened condensed milk is heated, the milk proteins undergo the Maillard reaction and the sugars caramelize. But if you’ve read my post on caramelization, you know that sugar typically needs to reach about 338°F (170°C) to caramelize, while boiling water only reaches 212°F (100°C). So how does the condensed milk get hot enough?
Boiling the milk in a sealed metal can turns it into a miniature pressure cooker. Because the steam inside has nowhere to escape, the pressure inside the can increases as it heats. The higher pressure raises the boiling point of the liquid inside the can, allowing it to exceed the usual temperature of boiling water. In this way, the mixture reaches caramelization temperature inside the unopened can.
If you remember your basic physics, the relationship is expressed by PV = nRT, where P is pressure, V is volume, n is the number of moles, R is a constant, and T is temperature. In this case, the volume remains constant because the can cannot expand, so as the temperature rises, the pressure increases. The boiling point of water inside the can can rise as high as 250°F (121°C), which is what allows the caramelization process to occur.
Important Safety Notes for Making Dulce de Leche:
While pressure cookers and this method for making dulce de leche are safe when handled correctly, failing to follow a few simple precautions can make them dangerous and can cause the can to explode, sending hot caramel flying through your kitchen. Always follow these steps carefully to prevent an accidental explosion of hot caramel:
1.
Make sure the can is fully sealed. Do not use any can that is dented, bulging, or damaged in any way. A fully sealed, store bought metal can can safely withstand the internal pressure of creating dulce de leche.
2.
Keep the can fully submerged the entire time. Water will evaporate during the long period the can is simmering, check the pot every 15–30 minutes to ensure the can remains completely covered. Exposing the can to air while continuing to heat it increases the risk of it bursting.
3.
Allow the can to cool slowly while submerged in water. When you’re done making your dulce de leche, turn off your stove, and allow the can to return to a safer temperature while still in the pot of water. This gradual cooling helps the pressure normalize safely before opening the can.
Step-by-Step Banoffee Pie Recipe
Crust:
You’ll need a crumb crust for this pie. In the UK, a Digestive biscuit crust is most common, while in North America a graham cracker crust works just as well. You can also use another type of crumb crust such as an Oreo cookie crust if you prefer.
Banoffee Pie Filling:
Ingredients
- 1 can Sweetened Condensed Milk (397g)
- 3 Bananas, sliced
- 500mL Double Cream (or Heavy Whipping Cream)
- 2tbsp Icing Sugar (or Powdered Sugar) (30g)
- 1tsp Instant Coffee
1.
Remove the label from the can of sweetened condensed milk. Place the unopened can in a large pot and cover it with water, ensuring there is at least 2–3 cm (about 1 inch) of water above the top of the can.
2.
Bring the water to a gentle boil over medium heat.
3.
Reduce to a simmer and cook for about 2 hours and 30 minutes, keeping the can fully submerged at all times. Check the water level periodically and add more as needed to keep the can covered.
4.
Remove the pot from the heat and let the can cool completely while still submerged in the water for at least 1 hour.
5.
Once the can is cool enough to handle, open it carefully and spread the caramelized dulce de leche evenly over the bottom of your prepared pie crust.
6.
Arrange the banana slices on top of the caramel layer in any pattern you like. Refrigerate the pie while you prepare the whipped cream topping.
7.
In the bowl of a stand mixer fitted with a whisk attachment, combine the cream, icing sugar, and instant coffee. Whip on medium speed until soft peaks form.
8.
Retrieve the pie from the refrigerator and spread the whipped cream evenly over the bananas and caramel.
9.
Top as you’d like, and serve immediately. Banoffee pie is best enjoyed on the same day it is assembled.
How to Decorate a Banoffee Pie:
There are a number of ways to finish your banoffee pie so it is holiday party or Instagram ready:
- Decorative Whipped Cream: Fill the pie to the top of the crust with whipped cream. Use an offset spatula to create a smooth surface, then use piping tips to add swirls, borders, or other simple designs.
- Chocolate Shavings: Chocolate and banana are a classic flavor combination. A light sprinkle of shaved chocolate over the top adds both texture and contrast.
- Banana Slices: Extra banana slices can be arranged on top of the whipped cream for visual appeal and a hint of freshness.
- Caramel Sauce: The pie already has caramel inside, but a drizzle of caramel sauce over the top adds shine and a little extra sweetness.
Mix and match these toppings to create your own version of a banoffee pie that looks just as good as it tastes.
Make Ahead Tips for Banoffee Pie:
Unlike many other pies, banoffee pie doesn’t keep well once assembled. It’s best eaten the same day it’s made, since the whipped cream can begin to weep and the caramel may soften the crust over time. It also doesn’t freeze well. However, if you’re short on time and want to assemble the pie quickly on the day you plan to serve it, several components can be made well in advance.
Make the Pie Crust Ahead of Time:
You can prepare the crumb crust days or even weeks ahead. Once your Digestive biscuit crust or graham cracker crust is made, wrap it tightly in plastic and store it in the freezer for up to one month. When you’re ready to use it, simply remove it from the freezer and add the fillings. There’s no need to wait for it to fully thaw.
Make the Dulce de Leche Ahead of Time:
The dulce de leche can be made months ahead. Because the process doesn’t involve opening the can at any point, it can be stored in your pantry until the expiration date printed on the can of condensed milk.
We’d love to see your banoffee pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the baking fun.
Banoffee Pie
Ingredients
- 1 Digestive Biscuit Pie Crust
- 1 tin Sweetened Condensed Milk (397g)
- 3 Bananas, sliced
- 500 mL Double Cream
- 30 g Icing Sugar, sifted (2 tbsp)
- 1 tsp Instant Coffee
Instructions
- Remove the label from the can of sweetened condensed milk. Place the unopened can in a large pot and cover it with water, ensuring there is at least 2–3 cm (about 1 inch) of water above the top of the can.
- Bring the water to a gentle boil over medium heat.
- Reduce to a simmer and cook for about 2 hours and 30 minutes, keeping the can fully submerged at all times. Check the water level periodically and add more as needed to keep the can covered.
- Remove the pot from the heat and let the can cool completely while still submerged in the water for at least 1 hour.
- Once the can is cool enough to handle, open it carefully and spread the caramelized dulce de leche evenly over the bottom of your prepared Digestive biscuit pie crust.
- Arrange the banana slices on top of the caramel layer in any pattern you like. Refrigerate the pie while you prepare the whipped cream topping.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the cream, icing sugar, and instant coffee. Whip on medium speed until soft peaks form.
- Retrieve the pie from the refrigerator and spread the whipped cream evenly over the bananas and caramel.
- Top as you’d like, and serve immediately. Banoffee pie is best enjoyed on the same day it is assembled.
One Comment
This is my DREAM pie recipe, 10/10