Banoffee Pie recipe

Place the digestive biscuits in a food processor and pulse until they form fine crumbs. Alternatively, put them in a sturdy zip-top bag, seal it, and crush them with a rolling pin.

Transfer the biscuit crumbs to a medium mixing bowl. If using, stir in the optional granulated sugar. Pour the melted butter over the crumbs and mix thoroughly with a fork or spatula until all the crumbs are evenly moistened and the mixture resembles wet sand.

Tip the buttery crumb mixture into your 23cm (9-inch) loose-bottomed tart tin or springform pan. Press the crumbs firmly and evenly into the base and up the sides of the tin using the back of a spoon or the flat bottom of a glass. Aim for a compact, even layer.

Place the prepared crust in the refrigerator to chill and firm up for at least 30 minutes (or in the freezer for 15 minutes if you’re short on time). This helps the crust set properly.

Simply open the can. Sometimes it can be quite thick, so you might want to give it a good stir to loosen it slightly, making it easier to spread.

Pour in the can of sweetened condensed milk and bring to a gentle simmer, stirring constantly.

Cook for 5-7 minutes, stirring continuously to prevent burning, until the mixture thickens to a rich, golden caramel color and consistency. It should coat the back of a spoon.

Remove from heat and let it cool for about 15-20 minutes, stirring occasionally. It will thicken further as it cools.

Once the crust is chilled and firm, and your toffee is ready (and slightly cooled if homemade), carefully spread the dulce de leche or caramel evenly over the chilled biscuit base.

Peel and slice the bananas into rounds about ¼ to ½ inch thick. If you’re concerned about them browning (especially if not serving immediately), toss them gently with the teaspoon of lemon juice. Arrange the banana slices in a single, slightly overlapping layer over the toffee. You might need a second layer in some areas to use up all the bananas and create a generous filling.

Cover the pie loosely with plastic wrap (try not to let it touch the bananas) and return it to the refrigerator to chill for at least 1 hour, or ideally 2-3 hours. This allows the toffee to firm up slightly and the flavors to meld.

Just before serving (or up to a few hours before if storing carefully in the fridge), pour the well-chilled double cream into a large, clean mixing bowl. If using, add the icing sugar and vanilla extract.

Using an electric mixer on medium speed (or a whisk), beat the cream until it forms soft to medium peaks. It should be thick and billowy, holding its shape but not overly stiff or grainy. Be careful not to over-whip, or it will turn buttery.

Gently spoon or pipe the whipped cream over the banana layer, covering it completely. You can create lovely swirls or use a piping bag with a star nozzle for a more decorative finish.

If using, sprinkle the grated dark chocolate or chocolate curls over the whipped cream, or give it a light dusting of cocoa powder.

Serve the Banoffee Pie immediately, chilled. To get clean slices, dip a sharp knife in hot water and wipe it dry between each cut.