Banoffee Pie
A rich and creamy no-bake pie made with layers of caramel, sliced bananas, and freshly whipped cream in a buttery biscuit crust. Each bite combines smooth dulce de leche, soft fruit, and light whipped topping for a simple yet indulgent dessert.
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.
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