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irish style banoffee pie

(2 ratings)
racquelsweeney avatar
Blue Ribbon Recipe by
Racquel Sweeney
@racquelsweeney
Donegal

I love making this pie. It's so easy and it's one of my husband's favourite desserts... and he is not a dessert person. Just throw it together and it's ready in no time. So quick and looks lovely when you present it. Your dinner guests will be thinking your killed slaving away all day... LOL. So folks, from my table to yours, enjoy.

Blue Ribbon Recipe

Ohh banoffee pie, how we love you! It's the perfect spring pie filled with caramel cream and bananas, then topped with a light and fluffy whipped cream. The crunchy graham cracker crust is lovely. When cut, the slices come out very easily. The pie is filled with banana and toffee flavor. This banoffee pie recipe is a must-try.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 5 Min
method Refrigerate/Freeze

Ingredients For irish style banoffee pie

  • FOR CRUST
  • 150g
    16 digestive biscuits or graham cracker crumbs (1 1/3 c)
  • 100g
    butter melted (7 1/4 Tbsp)
  • FOR PIE FILLING
  • 1
    tin of evaporated milk, 12 oz. can
  • 50g
    butter (3 3/4 Tbsp)
  • 50g
    brown sugar (1/4 C packed)
  • 1 Tbsp
    golden syrup
  • 3
    bananas, sliced
  • 2 Tbsp
    7-up or lemonade mixed in to 3 sliced bananas
  • STABILIZED WHIPPED CREAM FOR TOP OF PIE
  • 1 tsp
    gelatin, unflavoured
  • 4 tsp
    cold water
  • 1 c
    fresh heavy whipping cream
  • 1/4 c
    sifted icing sugar (confectioners' sugar)
  • FOR DECORATION ON TOP
  • chocolate sprinkles

How To Make irish style banoffee pie

Test Kitchen Tips
A spring back base tin is a tart pan with a removable bottom. If you don't have a tart pan, make it in a traditional size 8-inch pie pan. Golden syrup can be found in the international cooking aisle at supermarkets. A substitute is dark corn syrup.
  • Pouring melted butter into digestive biscuit crumbs.
    1
    First, make the base by melting the butter and pouring it onto the crumbled digestive biscuit.
  • Mixing butter and crumbs together.
    2
    Stir well.
  • Pouring crumbs into a pan.
    3
    Press into a 8-inch loose bottom spring back base tin.
  • Spreading crumbs into the pan.
    4
    Leave to chill in the fridge until you make the caramel filling.
  • Butter, syrup, sugars, and condensed milk in a saucepan.
    5
    To make the caramel sauce, melt over medium heat in a pot with butter, syrup, sugar, and the contents of the evaporated milk.
  • Stirring until ingredients are slightly boiling.
    6
    Stirring continuously, use a wooden spoon to clean the sides of the saucepan. When the butter has melted and the mixture is bubbling slowly but steadily, start timing 10 to 12 minutes as caramel can burn easily.
  • Mixture cooked until slightly caramel color.
    7
    Stir into the corners and all around the bottom steadily. When the mixture has coloured slightly and started to thickened remove from heat. Leave to cool a little.
  • Sliced bananas in a bowl.
    8
    In a small bowl, slice the bananas.
  • Pouring lemon-lime soda over the bananas.
    9
    Pour over the top a little lemonade or lemon-lime soda so the bananas keep their yellowish colour.
  • Combining gelatin and water in a saucepan.
    10
    To make the cream, in a small pot combine gelatin and cold water let stand until it thickens.
  • Gelatin dissolving in the saucepan.
    11
    Place over a low heat stirring constantly just until the gelatin dissolves. Remove from the heat and let cool (do not allow to set).
  • Whipping heavy cream and confectioners' sugar.
    12
    Whip the fresh heavy cream with the sifted icing sugar with a hand-held electric mixer until thick.
  • Adding in the cooled gelatin.
    13
    Now, slowing beating, add the cooled gelatin to your whipping cream.
  • Topping crust with the caramel layer.
    14
    Add to your digestive base the caramel sauce.
  • Placing sliced bananas on top of caramel layer.
    15
    Then the sliced bananas spreading them out evenly.
  • Top with the whipped cream.
    16
    Add to that the whipped cream. Try to make a swirl effect just for decoration with your cream.
  • Sprinkling chocolate sprinkles on top.
    17
    Just sprinkle some chocolate sprinkles over the top of the banoffee pie.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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