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Banoffee Pie

10 servings
  • Preparation time: 50 minutes
  • Chilling time: 1 hour 25 minutes
  • Cooling time: 5 minutes
  • Ingredients
  • For the base
  • 285 g (10 oz) digestive biscuits, finely crushed (24 biscuits)
  • 140 g (5 oz) butter (⅝ cup, or 1¼ sticks)
  • For the filling
  • 70 g (2½ oz) butter (⅓ cup)
  • 225 g (8 oz) dark muscovado/soft dark brown sugar, lightly packed (1 cup)
  • 3 tbsp cornflour/cornstarch
  • 240 ml (8 fl oz) milk (1 cup)
  • 3 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 1 tsp vanilla extract
  • For the topping
  • 4 bananas
  • 240 ml (8 fl oz) double/whipping or heavy cream (1 cup)
  • 14 g (½ oz) chocolate shavings


  • You will also need a 23 cm (9 inch) loose-bottomed tin or springform pan, base lined.
  • Method
  • For the base
  • Melt the butter in a small pan and then tip in the crushed biscuits.
  • Stir until the crumbs are coated with the butter.
  • Tip into the tin or pan. Using the base of a flat bottomed glass or measuring cup, pack them down to evenly coat the base and also create a rim, 2.5 cm (1 inch) up the sides to form a pie shell.
  • Chill for 1 hour.
  • For the filling
  • First mix the vanilla extract and eggs yolks together and then put to one side.
  • Then melt the butter in a small pan.
  • Now stir the sugar into the butter. Let it dissolve over a low heat, stirring occasionally, about 3 minutes. Remove from the heat and set aside.
  • Put the cornflour/cornstarch into a small bowl. Add a ¼ of the milk and stir to mix together.
  • Slowly stir in the remaining milk.
  • Then gradually stir the milk into the butter and sugar mixture until smooth.
  • Return the pan to a medium-high heat and bring the milk to a boil, stirring continuously. The mixture should now have thickened.
  • Reduce the heat and cook for a further minute, stirring constantly.
  • Remove from the heat and immediately beat in the eggs and vanilla.
  • Leave to cool for 5 minutes.
  • Give it a quick stir and then spoon into the pie shell and level the surface.
  • Chill for 20 minutes.
  • For the filling
  • Carefully remove the pie from the tin or pan and place on a serving plate.
  • Now slice the bananas and use them to decorate the top by covering in concentric circles, starting from the outside.
  • Whip the cream until peak stage is reached. Then dollop the cream on top of the bananas but leave the outside ring of bananas exposed.
  • Sprinkle the chocolate shavings over the cream.
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