Mary Berry Banoffee Pie is made with a crunchy digestive biscuit base, rich homemade toffee caramel, fresh sliced bananas, and clouds of whipped double cream. The result is an indulgent, multi-layered dessert topped with grated chocolate that offers a satisfying mix of textures in every bite. It is the ultimate no-bake treat for a dinner party and makes a perfect sweet centerpiece for eight.
Mary Berry Banoffee Pie Ingredients
For the Biscuit Base:
- 150g (5 oz) Digestive Biscuits: Crushed into fine crumbs.
- 75g (3 oz) Butter: Melted.
For the Toffee Filling:
- 75g (3 oz) Butter: Salted or unsalted (salted cuts the sweetness nicely).
- 75g (3 oz) Light Muscovado Sugar: Gives the caramel a rich, fudge-like flavor and golden color.
- 1 x 397g tin Full-Fat Condensed Milk: Do not use “light” versions as they will not set properly.
- 1 teaspoon Vanilla Extract: For flavor.
For the Topping:
- 3 Ripe Bananas: Sliced.
- 300ml (1/2 pint) Double Cream: Whipped.
- Dark Chocolate: For grating or shaving over the top.
How To Make Mary Berry Banoffee Pie
- Prepare the base: Crush the digestive biscuits in a food processor or place them in a bag and bash with a rolling pin until fine. Melt the 75g of butter in a pan and stir in the crumbs. Press the mixture firmly into the base and sides of a 20cm (8 inch) loose-bottomed flan tin or pie dish. Chill in the fridge for 15 minutes to set.
- Melt the sugar: Place the remaining 75g butter and the light muscovado sugar into a non-stick saucepan over a low heat. Stir constantly until the butter has melted and the sugar has completely dissolved (you shouldn’t feel any grains).
- Cook the caramel: Add the condensed milk and vanilla extract to the pan. Bring to a rapid boil, stirring continuously. Turn the heat down to a simmer and cook for about 3 to 5 minutes, stirring all the time, until the sauce has thickened and turned a rich pale caramel color.
- Set the filling: Pour the hot caramel filling over the chilled biscuit base. Spread it out evenly. Place the pie back in the fridge for at least 1 hour, or until the toffee is completely cold and set firm.
- Layer the bananas: Just before serving, slice the bananas. Arrange the slices in a neat layer over the set toffee filling. (If you aren’t covering it immediately, toss the bananas in a little lemon juice to prevent browning).
- Whip the topping: Whip the double cream until it forms soft peaks. It should hold its shape but not be buttery or stiff. Spoon or pipe the cream generously over the bananas, covering them completely.
- Grate the chocolate: Grate the dark chocolate over the top of the cream or use a vegetable peeler to create chocolate curls. Serve immediately.
Recipe Tips
- Stir the caramel: When making the caramel, you must not leave the pan. Condensed milk burns very easily on the bottom. Keep the mixture moving, especially once it starts to boil.
- Check the consistency: The caramel is ready when it darkens slightly and pulls away from the sides of the pan as you stir. If you undercook it, the pie will be a runny mess when you slice it.
- Select the tin: Using a tin with a removable base is essential if you want to unmould the pie to serve it. If using a ceramic pie dish, simply serve slices directly from the dish.
- Cover the bananas: Bananas brown quickly once exposed to air. Ensure you cover them completely with the cream to create an airtight seal, which keeps them fresh for longer.
What To Serve With Banoffee Pie?
This pie is incredibly rich and sweet, so it stands alone perfectly. However, a cup of strong black coffee or a double espresso serves as the ideal palate cleanser to cut through the sugar. If you want to add a twist, a dusting of cocoa powder or a drizzle of salted caramel sauce on the plate adds an extra layer of indulgence.
How To Store Leftovers Banoffee Pie?
- Refrigerate: This pie contains fresh cream and must be kept in the fridge. It is best eaten within 24 hours, as the bananas will eventually go soggy and release liquid.
- Freezing: Not recommended. The bananas turn black and mushy, and the cream texture suffers upon thawing.
Banoffee Pie Nutrition Facts
- Calories: ~650 kcal
- Fat: 42g
- Carbohydrates: 65g
- Protein: 6g
- Nutrition information is estimated per slice based on 8 servings.
FAQs
Yes, for a shortcut you can use a tin of ready-made “dulce de leche” or Carnation Caramel. However, Mary’s homemade version has a richer butterscotch flavor due to the added butter and muscovado sugar.
If the base falls apart, you likely didn’t use enough butter to bind the crumbs, or you didn’t press it down firmly enough into the tin.
No. Single cream will not whip. You must use double cream or heavy whipping cream to get the thick, billowy topping required.
Try More Recipes:
- Mary Berry Filo Pastry Mince Pies Recipe
- Mary Berry Frangipane Mince Pies Recipe
- Mary Berry Chicken Leek And Mushroom Pie
Mary Berry Banoffee Pie Recipe
Description
The definitive Banoffee Pie featuring a crunchy biscuit crust, a homemade cheat’s toffee filling, fresh bananas, and whipped cream.
Ingredients
Instructions
- Prepare the base: Mix crumbs with 75g melted butter; press into tin and chill.
- Melt the sugar: Melt remaining butter and sugar in a pan.
- Cook the caramel: Add condensed milk and boil/simmer for 3-5 mins until thick.
- Set the filling: Pour caramel over base and refrigerate for 1 hour.
- Layer the bananas: Layer sliced bananas over the set caramel.
- Whip the topping: Softly whip cream and spread over bananas.
- Grate the chocolate: Grate chocolate on top and serve.
Notes
- Stir the caramel constantly to prevent scorching.
- Ensure the caramel layer is completely cold before adding bananas.
- Use a loose-bottomed tin for easy removal.
