Mary Berry’s banoffee pie recipe is a quick and practical take on the classic dessert that, yielding eight servings, will be a “crowd-pleaser” at any event.
If you don’t want to make your own filling from scratch, you can simply use one 397g tin of dulce de leche caramel instead of the toffee filling. Just add a teaspoon of sea salt to emulate a salted caramel flavour.
The base and toffee can be prepared up to a day in advance and stored in the fridge, saving you loads of time in preparation.
Ideally, assemble with the banana and cream on the day of serving so it tastes extra fresh.
You will need a deep 20cm/8in spring form tin to make this recipe, which also makes 8x7cm/2in rings to create individual pies.
Instructions
Line the bottom of a deep 20cm/8in springform pan with parchment paper.
To create the base, crush the biscuits into fine crumbs and melt the butter over low heat. Pour into a bowl and stir to combine. Spoon the mixture into the base of the pan and press down with the back of a spoon until even. Chill in the refrigerator for 15 minutes.
To prepare the filling, heat the butter and sugar in a small non-stick saucepan, stirring over low heat until combined. Add the condensed milk and bring to a boil, stirring for two to three minutes – do not over-boil as it will become grainy and fudge-like. Add the vanilla extract and pour into the pan. Chill in the refrigerator for at least one hour.
Whip the cream in a bowl until soft peaks form.
Place the banana slices in neat circles on top of the toffee. Spoon or pipe the cream on top and smooth it out. Chill in the refrigerator for an hour.
Remove from the pan, and drizzle the melted chocolate over the top or dust with cocoa powder.
