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Mary Berry Banoffee Pie

Banoffee Pie Mary Berry

Easy no-bake banoffee pie: biscuit base, caramel, bananas, cream. Optional chocolate. A classic delight!
Prep Time 15 minutes
Cook Time 5 minutes
for chilling 2 hours 15 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine British
Servings 8 people
Calories 599.5 kcal

Equipment

  • A 20cm (8in) round, spring-form tin with deep sides
  • A piping bag (optional)

Ingredients
  

For the base

  • 150 g (5oz) digestive biscuits (about 10)
  • 75 g (3oz) butter

For the filling

  • 75 g (3oz) butter
  • 75 g (3oz) light muscovado sugar
  • 1 397g) tin of full-fat condensed milk
  • 1 tsp vanilla extract

For the topping

  • 3 small just-ripe bananas
  • 300 ml (10fl oz) double cream
  • 50 g (2oz) dark chocolate, broken into pieces, or 1 tbsp cocoa powder

Instructions
 

  • Chilling time: a minimum of 2¼ hours. Cook time: 5 minutes.
  • Line the sides of the tin with strips of cling film, using a little water to help the cling film stick, and then line the base with a disc of baking paper.
  • For the base: Place the biscuits in a freezer bag and finely crush them with a rolling pin. Melt the butter in a non-stick saucepan over low heat, add the crushed biscuits, and combine. Spoon into the base of the tin, pressing down with the back of a spoon to level. Chill for 15 minutes.
  • For the filling: Heat the butter and sugar in the same pan and stir over low heat until combined. Add the condensed milk and bring to a boil, stirring continuously, for 2–3 minutes or until dark golden, taking care that the mixture doesn’t catch on the bottom. Do not allow it to boil for too long or it will become grainy. Add the vanilla extract and pour into the tin. Chill in the fridge for a minimum of 1 hour or up to 24 hours.
  • Peel and slice the bananas and arrange them in neat rounds on top of the caramel. Whip the cream to soft peaks and spoon or pipe it over the bananas, then level the top before chilling in the fridge for an hour.
  • Meanwhile, melt the chocolate in a bowl set over a pan of gently simmering water. Remove from the heat and allow to cool.
  • Remove the edges of the tin from the banoffee pie, peel off the cling film, and transfer to a serving plate, slipping the baking paper from underneath. Zigzag the melted chocolate over the top (if using), making sure it’s cool or it will melt the cream, or dust with cocoa powder.

Notes

Recipe Notes:

  1. Make-Ahead Tips: Base and filling can be made a day ahead and kept in the fridge. Assemble with banana and cream on the day of serving.
  2. Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days. Make ahead and cover bananas with cream to prevent discolouration.
  3. For quick prep, use ready-made caramel (note it may not set as firmly).
  4. Digestive Biscuits: About 10. Substitute with Graham Crackers, Shortbread Cookies, Oat Cookies, Vanilla Wafers, or Biscoff Cookies.
  5. Butter: Use unsalted or vegan butter. Substitute with olive oil or coconut oil for the base.
  6. Sugar: Light muscovado or light brown sugar.
  7. Condensed Milk: Substitute with double cream and sugar to taste.
  8. Vanilla Extract: Optional.
  9. Double Cream: Substitute with half and half or Greek yoghurt.
  10. Dark Chocolate: Substitute with cocoa powder, Biscoff sauce, caramel sauce, or crumbled biscuits.
 
Keyword Banana