Irish Style Banoffee Pie

Name: Irish Style Banoffee Pie
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Cuisine: Irish
Ingredients: FOR CRUST; 150g 16 digestive biscuits or graham cracker crumbs (1 1/3 c); 100g butter melted (7 1/4 Tbsp); FOR PIE FILLING; 1 tin of evaporated milk, 12 oz. can; 50g butter (3 3/4 Tbsp); 50g brown sugar (1/4 C packed); 1 Tbsp golden syrup; 3 bananas, sliced; 2 Tbsp 7-up or lemonade mixed in to 3 sliced bananas; STABILIZED WHIPPED CREAM FOR TOP OF PIE; 1 tsp gelatin, unflavoured; 4 tsp cold water; 1 c fresh heavy whipping cream; 1/4 c sifted icing sugar (confectioners' sugar); FOR DECORATION ON TOP; chocolate sprinkles

By Racquel Sweeney
@racquelsweeney

I love making this pie. It's so easy and it's one of my husband's favourite desserts... and he is not a dessert person. Just throw it together and it's ready in no time. So quick and looks lovely when you present it. Your dinner guests will be thinking your killed slaving away all day... LOL. So folks, from my table to yours, enjoy.

Blue Ribbon Recipe

Ohh banoffee pie, how we love you! It's the perfect spring pie filled with caramel cream and bananas, then topped with a light and fluffy whipped cream. The crunchy graham cracker crust is lovely. When cut, the slices come out very easily. The pie is filled with banana and toffee flavor. This banoffee pie recipe is a must try.

Note: A spring back base tin is a tart pan with a removable bottom. If you don't have a tart pan, make it in a traditional size 8-inch pie pan. Golden syrup can be found in the international cooking aisle at supermarkets. A substitute is dark corn syrup. The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

34 Comments

Serves:

Prep:

20 Min

Cook:

5 Min

Method:

Refrigerate/Freeze

Ingredients

Add to Grocery List

FOR CRUST
150g

16 digestive biscuits or graham cracker crumbs (1 1/3 c)
100g

butter melted (7 1/4 Tbsp)
FOR PIE FILLING
1

tin of evaporated milk, 12 oz. can
50g

butter (3 3/4 Tbsp)
50g

brown sugar (1/4 C packed)
1 Tbsp

golden syrup
3

bananas, sliced
2 Tbsp

7-up or lemonade mixed in to 3 sliced bananas
STABILIZED WHIPPED CREAM FOR TOP OF PIE
1 tsp

gelatin, unflavoured
4 tsp

cold water
1 c

fresh heavy whipping cream
1/4 c

sifted icing sugar (confectioners' sugar)
FOR DECORATION ON TOP
·

chocolate sprinkles

How to Make Irish Style Banoffee Pie

Step-by-Step

First, make the base by melting the butter and pouring it onto the crumbled digestive biscuit.
Stir well.
Press into a 8-inch loose bottom spring back base tin.
Leave to chill in the fridge until you make the caramel filling.
To make the caramel sauce, melt over medium heat in a pot with butter, syrup, sugar, and the contents of the condensed milk.
Stirring continuously, use a wooden spoon to clean the sides of the saucepan. When the butter has melted and the mixture is bubbling slowly but steadily, start timing 10 to 12 minutes as caramel can burn easily.
Stir into the corners and all around the bottom steadily. When the mixture has coloured slightly and started to thickened remove from heat. Leave to cool a little.
In a small bowl, slice the bananas.
Pour over the top a little lemonade or lemon-lime soda so the bananas keep their yellowish colour.
To make the cream, in a small pot combine gelatin and cold water let stand until it thickens.
Place over a low heat stirring constantly just until the gelatin dissolves. Remove from the heat and let cool (do not allow to set).
Whip the fresh heavy cream with the sifted icing sugar with a hand-held electric mixer until thick.
Now, slowing beating, add the cooled gelatin to your whipping cream.
Add to your digestive base the caramel sauce.
Then the sliced bananas spreading them out evenly.
Add to that the whipped cream. Try to make a swirl effect just for decoration with your cream.
Just sprinkle some chocolate sprinkles over the top of the banoffee pie.