The Best Banoffee Pie with Clean Slices and Rich Caramel
Banoffee Pie has British roots with a touch of Southern flair. This version skips the canned dulce de leche and makes a rich stovetop caramel that holds its shape and slices cleanly. It's topped with sliced bananas, pillowy whipped cream, and a touch of dark chocolate for a fancy but not fussy dessert.
Servings 8
Calories 429kcal
Ingredients
- 1 pie crust
- 1 14 ounce can sweetened condensed milk
- ½ cup dark brown sugar
- 6 tablespoons butter
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3-4 bananas
- 1 ½ cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- Shaved dark chocolate
Instructions
- Preheat the oven to 425º. Roll out the pie crust and place it in the pie pan. Crimp the edges and use a fork to poke holes in it. Refrigerate while the oven preheats. Line it with parchment paper and add pie weights. Bake for 15 minutes until it is lightly browned. Remove the pie weights and place a pie shield around the edges, bake an additional 15 minutes until it is golden brown throughout. Allow to cool on a wire rack.
Filling
- Add the sweetened condensed milk, brown sugar, butter, soda and salt to a saucepan over medium heat, stirring constantly until a thermometer reaches 224º, about 8-10 minutes. Remove and pour into the pie crust. Let it cool on a rack for 30 minutes then refrigerate for 4 hours or overnight.
- When ready to serve, beat cream and sugar and vanilla until soft peaks form. Slice the bananas about ¼ inch thick and arrange them on top of the cooled caramel so that you have 2-3 layers of bananas. Top with whipped cream and chocolate shavings if desired. Serve soon after adding the bananas.
Notes
- Storage: Keep the pie covered in the refrigerator for up to 3 days. The bananas will turn brown after a day or two.
- Try to use bananas that are not over ripe. They should be firm.
