Best Ever Banoffee Pie Recipes

BANOFFEE

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
• In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
• Open can and pour toffee into pie crust. Allow to cool.
• Slice bananas over toffee.
• Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.

EASY BANOFFEE PIE

Steps:

• Crush the digestive biscuits, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.
• Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
• Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.

BANOFFEE PIE RECIPE

Steps:

• In a bowl, combine graham cracker crumbs, butter, and sugar.
• Mix until well combined.
• Spread in an 8 inch pie tin that has been lightly greased.
• Bake pie crust for 10 minutes at 350 degrees.
• Place the two unopened cans of sweetened condensed milk in a pot and cover completely with water.
• Place the lid on top of the pot, and bring to a boil.
• Boil the can's in the water for 3 hours on medium high heat.
• Be sure they are completely covered with water for the whole 3 hours.
• Check on them occasionally and add water if needed. (Weird I know. The paper on the can will fall off, or you can take it off ahead of time. I took mine off ahead of time so I wouldn't have to deal with the mess.)
• Drain the water, and take out the cans wearing hot pads. The cans are extremely hot.
• Open the can's and poor them on top of the graham cracker crust. (Cans will be hot, and they have built up pressure so they will pop when you open them! Open with something covering your hands so you don't get burned! We used oven mitts and pliers to open the pop top lid. The caramel inside can squirt out and is very hot, so open it facing away from you).
• If you would like, you can slice banana's and put them on top of the caramelized sweetened condensed milk, then put whipped topping on top of that. (I like it without banana's but if you need to sneak some fruit in for your kids, this is a sneaky and delicious way to do it).
• Then put on the whipped topping and refrigerate until cooled.

THE BEST BANOFFEE PIE YOU'LL EVER MAKE!

Steps:

• Blitz biscuits to fine breadcrumbs.
• Add mixed spice and melted butter and blend.
• Press the mixture into a lined loose bottomed cake tin, then chill well.
• Place butter and sugars into a non stick pan, melt until it turns to a liquid.
• Add the condensed milk and bring gently to the boil, stirring continuously.
• Boil steadily for EXACTLY 1 minute, stirring frequently to make a golden caramel.
• Add the treacle and mix thoroughly.
• Spread the caramel over the biscuit base and place in the fridge for about 1 ½ hours until firm.
• Arrange the bananas over the caramel.
• Cover with whipped cream.
• Dust with cocoa powder or chocolate curls to decorate.