A slice of this pie really does bring me back to my days in London. There was a small bakery in Notting Hill with rows of beautiful pastries, croissants and breads that lined the window. While those items were super popular, their best offering was never to be found on display. Only the regulars knew of this Banoffee pie tucked away where no one could see. This pie was not served by the slice – it was a commitment, you had to buy the whole darn thing!
Going there and asking for the Banoffee Pie was like being part or a secret society. Like I was privy to a secret handshake that only after months of hazing was revealed to me and I was finally about to unlock a dark secret.
This is my hack. My version and the way I remember it. There are several versions that ask you to boil a can of condensed milk for like 3 hours. I find that even after all that time, the caramel is to runny, I’d prefer to have it set up like this one and the one from that little bakery in London.
- 1/3 cup salted butter melted
- 250 g digestive cookies, crushed (you can use gluten free ones!!)
Mix the butter and cookie crumbs together in a bowl. Press them into the bottom and up the sides of a 8-inch springform pan. Chill for an hour. Or skip this step and pick up a premade crust.
- 1/3 cup salted butter
- 100 g brown sugar
- 1 can of condensed milk (400g)
In a small pot, combine the butter and sugar and cook until the sugar has dissolved. Add the condensed milk and continue to cook until the mixture boils and turns a golden colored caramel.
Pour the caramel mixture into the chilled shell and refrigerate for at least 1 hour or until ready to serve. You can prepare the pie up until this stage up to a day in advance.
- 1 cup heavy cream, whipped
- 1 Tbsp icing sugar
- 3 or 4 bananas, sliced
- Chocolate for grating or cocoa for dusting
Mix the whipped cream with the sugar and mix in the bananas, reserving a few for decoration. Spread over the chilled caramel. Top with reserved bananas and dust with cocoa powder.
Slice and serve!
Makes 8-10 slices