British Banoffee Pie

Name: British Banoffee Pie
Prep time: 10 min
Cook time: 240 min
Total time: 310 min
Yield: Serves 8
Cuisine: british
Ingredients: One 14-ounce can sweetened condensed milk, label and glue removed; 300g (10 1/2 ounces) digestive biscuits; 3/4 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 140g unsalted butter (about 5 ounces; 10 tablespoons), melted and slightly cooled; 3 medium bananas (about 16 1/2 ounces; 465g), peeled and cut into 1/2-inch slices; 2 cups (480ml) heavy cream; One 2-ounce (57g) dark chocolate bar, for garnishing (optional)

5.00 (3)

⏱ 310 mins 🍽 Serves 8 🌶 british 🏷 Dessert

This straightforward British dessert is a guaranteed crowd-pleaser. It requires minimal effort for a spectacular result, combining a buttery digestive biscuit base with rich homemade dulce de leche. Layers of fresh banana slices and freshly whipped cream complete the pie, which can be finished with optional chocolate curls. Perfect for dinner parties, it needs about 5 hours total time, largely unattended, to serve 8 people.

Ingredients

One 14-ounce can sweetened condensed milk, label and glue removed
300g (10 1/2 ounces) digestive biscuits
3/4 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
140g unsalted butter (about 5 ounces; 10 tablespoons), melted and slightly cooled
3 medium bananas (about 16 1/2 ounces; 465g), peeled and cut into 1/2-inch slices
2 cups (480ml) heavy cream
One 2-ounce (57g) dark chocolate bar, for garnishing (optional)

Method

Place a wire rack inside a 6- to 8-quart pot. Lay the unopened condensed milk can on the rack and fill the pot with room-temperature water until it covers the can by at least 2 inches. The can must stay fully submerged.
Put the pot on high heat until the water simmers, then lower the heat to maintain that simmer for 4 hours. Every 30 minutes, check the water level and top up with boiling water to keep the can under 2 inches of water.
Take the pot off the heat and let the can cool completely in the water for at least 1 hour. Do not open the can while it is still hot.
Once the dulce de leche is cool, open the can and transfer the contents to a medium bowl. Whisk in 1/2 teaspoon of salt until fully combined, then set it aside.
While the dulce de leche cooks, make the crust. Preheat your oven to 350ºF (175ºC). Process the digestive biscuits in a food processor until sandy. Transfer the crumbs to a bowl, stir in the salt, then pour over the melted butter and mix well. Press the mixture firmly into a 9-inch tart pan to form an even layer. Bake for 25 to 30 minutes until lightly golden. Cool on a wire rack for about 30 minutes before removing from the pan.
Whip the heavy cream in a stand mixer fitted with a whisk attachment on medium speed until medium-soft peaks form, which should take about 6 minutes.
Spread the dulce de leche filling into the cooled crust. Arrange the sliced bananas on top. Cover the pie evenly with the whipped cream. For optional garnish, warm a chocolate bar for about 10 seconds, then use a vegetable peeler to shave curls over the pie. Serve straight away.

Nutrition (per serving)

Sodium324000 mg

Recipe details

CategoryDessert

Cuisinebritish

AuthorGenevieve Yam