My dear friend, Jenni, posted about Banoffee Pie awhile back. I’ve been thinking about it and hearing about it off and on ever since. I knew I needed to try it. And since it was a Sunday night when I first made this, I decided it was time to resurrect Sunday Night Desserts. And then I decided to take it to Thanksgiving at my husband’s cousin’s in New Jersey. There are some Brits and wanna-be Brits in our family (including me), so it was well received.
Banoffee Pie is the creation of Ian Dowding and Nigel Mackenzie of The Hungry Monk Restaurant in East Sussex, England. It was created back in 1972, before I was even born. You can find their original recipe here on their website. I used their tip of making it with a pastry crust. Most other recipes from the UK use Digestive Biscuits or even better–Hobnobs, neither of which I had on hand. For Thanksgiving I went for easy and used a graham cracker crust. Really, it doesn’t matter. Whatever crust you use, it will be delicious. After all, it’s the filling that really counts, in my humble opinion. For this recipe I used a basic butter crust.Print
- For the dulce de leche:
- One (14 oz.) can sweetened condensed milk (see notes)
- For crust:
- 1 1/2 cups flour
- 1/3 cup sugar
- 1/4 tsp. salt
- 1 stick of butter
- 1 egg yolk
- a little cream or milk–may need more or less depending on how the dough holds together.
- 1 egg white, beaten
- For topping and assembly:
- 3 bananas, sliced
- 1 1/2 cups heavy cream
- a little sugar
- bittersweet chocolate curls
- For dulce de leche:
- Place the can of milk in a large pan and cover it completely with water. Bring the water to a boil and reduce heat to a simmer. Cook the can, turning every so often, and adding more water to cover when needed, for 2 hours. After 2 hours, turn off the heat, let the can of milk cool in the water. When the can is cool enough to touch, remove it from the pan.
- Meanwhile, prepare the crust.
- For crust:
- Mix the flour, sugar, and salt together. Using your hands, a food processor, a pastry cutter, or two knives, work/cut the butter into the dry ingredients. The mixture should look like cornmeal with a few larger lumps of butter.
- Break up the egg yolk with a fork and add to the flour/butter mixture. Stir with the fork until the dough comes together in a ball. You may need to add a little cream at this point if it’s too dry.
- Don’t overwork the dough or it will become tough. Cover the bowl and place it in the fridge to chill for about 20 minutes.
- Pat the crust into a 9″ or 10″ pie or tart plate. Prick all over with a fork and chill for an additional 20 to 30 minutes.
- Preheat oven to 400 degrees. Bake the crust for 15 minutes, or until it starts to become lightly golden. Remove from oven and brush the inside with some of the beaten egg white. Return to the oven and finish baking until crust is golden.
- For filling:
- Let the crust cool. Spread the dulce de leche on the bottom of the crust. Top with the sliced bananas. Push them down a bit.
- Beat the heavy cream and sugar with an electric beater until stiff peaks form. Spread over the banana layer. Top with the chocolate curls. Chill until ready to serve.
Instead of cooking the sweetened condensed milk to make the dulce de leche, a can of ready-made dulce can be used instead.
- Prep Time: 5 hours
- Category: Dessert
- Cuisine: British