Tuesday, January 28, 2014

Banoffee Pie


Digestive Biscuits, coarsely powdered - 2 cups
Butter - 1 stick (113 gms)
Ripe Bananas - 3 large
Caramel - 3/4 cup (I used Hershey's Caramel)
Whipped Cream - 225 gms
Chilled Milk - 3 tbsps
Vanilla Extract - 1 tsp
Cinnamon Powder - 1/4 tsp
Chocolate Bar - 1 (I used Dairy Milk Silk)
Almond Slivers - 1/8 cup

Serving Bowls - 4 small (for moulding)
Serving Plates - 4


  1. Grate chocolate bar and refrigerate the grated chocolate.
  2. Melt butter.
  3. In a bowl, mix together powdered digestive biscuits and melted butter. Mix thoroughly.
  4. Divide the biscuit mixture equally into 4 portions.
  5. Tightly spread each portion of the biscuit mixture in each serving bowl such that the mixture takes the shape of the bowl. Start spreading from bottom and work all the way up. The layer should 1/4 cm thick. Maintain the same thickness throughout the layer; it is better if the layer is not spread all the way upto the rim of the bowl. Freeze the bowls for 30 minutes.
  6. Meanwhile, whisk together cream, chilled milk, vanilla extract and cinnamon powder until soft and fluffy. Keep aside.
  7. Peel the bananas and slice them into 1/2 cm thick discs. Keep aside.
  8. Remove the bowls from the freezer and let them sit for 15 mins.
  9. Carefully, with your thumb push the biscuit layer in the bowl from an edge, apply steady force to unmould.
  10. Repeat the same for remaining bowls.
  11. Place the unmoulded biscuit layers; one in each serving plate.
  12. Pour 3 tbsps of caramel into each biscuit layer.
  13. Layer it with banana slices.
  14. Now spread 3-4 tbsps of whisked cream on top of banana slices.
  15. Sprinkle grated chocolate.
  16. Top the grated chocolate with slivered almonds.
  17. Serve.


  1. Authentic Banoffee Pie calls for dulche de leche instead of  caramel which is not easily available. At home  dulche de leche can be prepared in different ways. One way it is to cook condensed milk in a saucepan, over low flame for about 45-60 minutes, stirring frequently. The other method is to boil the tin of condensed milk in boiling water (tin must be submerged in boiling water) for about 2 to 2.5 hours. Using the latter method, you can boil many tins of condensed milk at once and store them for later use.
  2. Instead of using the serving bowls to mould the base, you can use a spring-foam tin and layer other ingredients. This will give one large pie.
  3. You can replace almond slivers with pecans, walnuts and also add some of it to the biscuit mixture before setting them in the mould.


Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!