Description
A luscious and indulgent Banoffee Pie combining a crunchy Biscoff cookie crust, rich homemade toffee, fresh banana slices, and fluffy whipped cream, topped with chocolate curls for the perfect decadent dessert.
Ingredients
Crust
- 26 Biscoff Cookies (or 1 1/2 cups crushed, or 12 full graham cracker sheets)
- 6 Tablespoons Melted Butter
- 1 Tablespoon Sugar (only if using graham crackers)
Toffee Filling
- 1/2 cup Salted Butter
- 2/3 cup Brown Sugar (packed, golden or dark brown sugar)
- 1 (14-ounce) can Sweetened Condensed Milk
- Pinch of Salt
Toppings
- 3 large Bananas (sliced)
- 2 cups Heavy Cream
- 1/3 cup Powdered Sugar
- Chocolate Curls (from 1 chocolate bar)
Instructions
- Make the Crust. Crush Biscoff cookies or graham crackers into fine crumbs using a food processor or by crushing in a ziploc bag with a rolling pin. Mix the crumbs with melted salted butter and sugar if using graham crackers, until the mixture resembles wet sand. Press this firmly into the bottom and slightly up the sides of a springform, tart pan, or 9-inch pie pan. Chill the crust in the refrigerator while preparing the toffee.
- Make the Toffee. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and salt until dissolved and smooth. Add the sweetened condensed milk and cook, stirring constantly to prevent burning. Let the mixture come to a boil and continue boiling for about 3 minutes until thick and glossy. If not thick enough, reduce heat and cook 2-3 minutes longer, watching carefully to avoid burning.
- Assemble Pie. Pour the hot toffee mixture over the chilled crust. Refrigerate for at least 1 1/2 to 2 hours to allow the toffee to set firmly.
- Add Bananas. Just before serving, slice the bananas and layer them evenly over the set toffee. Two layers of bananas are recommended for a fuller topping.
- Whip Sweet Cream. Beat the cold heavy cream combined with powdered sugar until soft peaks form. Spread or dollop the whipped cream over the banana layer. Garnish with chocolate curls and optionally crumbled cookies for extra texture and decoration.
Notes
- Use Biscoff cookies for a richer, spiced flavor or graham crackers for a more traditional crust.
- Cook the toffee carefully to avoid burning; it should thicken and become glossy.
- Slicing bananas just before serving prevents browning and maintains freshness.
- For extra texture, sprinkle crumbled cookies on top of the whipped cream.
- Refrigerating the pie sufficiently is key to achieving the perfect set for the toffee layer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
