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Banoffee pie is a dessert pie made from bananas, toffee, and cream, and originating in England. The dish is usually served chilled, although some varieties may be served warm. It can be made with either a pastry or biscuit base, and is sometimes garnished with chocolate shavings, whipped cream, or a flake.
The word "banoffee" is a blend of the words "banana" and "toffee". The earliest known recipe for banoffee pie appeared in The Telegraph on 9 February 1971. The recipe was created by Chef Nigel Mackenzie of The Hungry Monk restaurant in Jevington, East Sussex.
The dish gained popularity in the United Kingdom in the 1970s, and has since been exported to other countries, including the United States, Australia, and Canada.
Making banoffee pie is an easy and delicious treat! Start by making a graham cracker crust in a 9-inch pie plate. You can make your own or you can use store-bought. Then, make a layer of sliced bananas and spread a can of condensed milk over the top. Next, make a layer of caramel over the top of the condensed milk. You can make your own or you can use store-bought. Finally, top with a layer of whipped cream and refrigerate for at least four hours. Enjoy!
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|sweetened condensed milk|
|dark brown sugar|
|sleeve lotus biscoff cooky|
|light brown sugar|
|graham cracker pie crust|