First created at The Hungry Monk restaurant in East Sussex, Banoffee proved so popular that customers spread the word, making it one of the most popular pies in England.
Banoffee Pie

Banoffee Pie
Prep time
Cook time
Total time
Recipe type: Pies and Tarts
Cuisine: British
Serves: 8
For the dulce de leche:
  • 1 14-ounce can sweetened condensed milk
For crust:
  • 1 1/2 Cups flour
  • 1/3 Cup sugar
  • 1/4 teaspoon salt
  • 1 stick of butter
  • 1 egg yolk
  • a little cream or milk -- may need more or less depending on how the dough holds together
  • 1 egg white, beaten
For topping and assembly:
  • 3 bananas, sliced
  • 1 1/2 Cups heavy cream
  • a little sugar
  • bittersweet chocolate curls
  1. To make the dulce de leche:
  2. Place the can of milk in a large pan and cover it completely with water. Bring the water to a boil and reduce heat to a simmer. Cook the can, turning every so often, and adding more water to cover when needed, for 2 hours. After 2 hours, turn off the heat, let the can of milk cool in the water. When the can is cool enough to touch, remove it from the pan.
  3. Meanwhile, make the crust:
  4. Mix the flour, sugar, and salt together. Using your hands, a food processor, a pastry cutter, or two knives, work/cut the butter into the dry ingredients. The mixture should look like cornmeal with a few larger lumps of butter.
  5. Break up the egg yolk with a fork and add to the flour/butter mixture. Stir with the fork until the dough comes together in a ball. You may need to add a little cream at this point if it's too dry.
  6. Don't overwork the dough or it will become tough. Cover the bowl and place it in the fridge to chill for about 20 minutes.
  7. Pat the crust into a 9" or 10" pie or tart plate. Prick all over with a fork and chill for an additional 20 to 30 minutes.
  8. Preheat oven to 400 degrees.
  9. Bake the crust for 15 minutes, or until it starts to become lightly golden. Remove from oven and brush the inside with some of the beaten egg white. Return to the oven and finish baking until crust is golden.
  10. Let the crust cool. Spread the dulce de leche on the bottom of the crust. Top with the sliced bananas. Push them down a bit.
  11. Beat the heavy cream and sugar with an electric beater until stiff peaks form. Spread over the banana layer. Top with the chocolate curls. Chill until ready to serve.
Some claim Banoffee is based on an American pie, "Blum's Coffee Toffee Pie", but our research shows that it is truly British in origin - the title being a contraction of Banana Toffee or 'Banoffee'.

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