Banoffee Pie: A British Classic With A Twist, Life in canada

Trust me when I say my version of the no-bake British Banoffee Pie that starts with a buttery biscuit base, a layer of homemade custard, sweet whipped cream, sliced fresh bananas, and thick toffee caramel is elite.

Banoffee Pie is a mixture of Bananas with Toffee but I’ve went a step further and added a creamy layer of homemade custard.

Oh, ya, baby!!

What To Serve With Banoffee Pie

After tea, (dinner) my mum would serve Banoffee pie with a cup of tea or coffee depending on the guests.

Since it’s a sweet pie, you won’t need ice cream or other added extras unless you want it.

Although Mum would make her famous (among family and friends), Banoffee Pie, the recipe, would only come out on special occasions.

For example, during Easter, birthdays, anniversaries, baby or wedding showers. Once, she took three to a church charity bazaar, and the sliced Banoffee pie sold in the first hour.

Other times, she would make another amazing treat, her British Victoria Sponge Cake—a sponge cake with layers of cream icing and raspberry jam.

Banoffee Pie Decoration

I layer the Banoffee pie by adding the toffee dulce de leche over top the cooled buttery crust.

On top of the toffee, I add a thick layer of homemade custard, then the sliced bananas, whipped cream, and optional toppings.

I kept the decoration classic with shavings of milk chocolate, although you can use dark.

Banana Layer Tips

If you want to keep the bananas from going brown and can wait to add the slices before you serve that’s the best option.

I didn’t have any issues with the bananas I used and made the custard banoffee pie from start to finish.

Some people like to wait until it’s time for dessert and then add the sliced banana layer followed by the whipped cream and toppings.

The choice is yours.

How To Make Banoffee Pie

Why Use Custard As A Layer In Banoffee Pie?

You don’t have to add the custard layer if you don’t like it. Leave it out and keep it classic.

I’m the type of guy who likes to push the limits of traditional recipes. By adding a layer of custard to the Banoffee pie it went from awesome to Mrs. CBB needed to lock it up or I’d eat it all. haha!

Banoffee Pie Recipe

You’ll need a deep 9-inch spring form pan for best results.

Buttery Biscuit Base

• 200g Maria Cookies
• 1/2 cup melted butter
• 1/4 tsp salt
• 1/2 cup brown sugar

Creamy Toffee (Dulce De Leche) Layer

or

Custard Layer

Banana Layer

• 2 large bananas sliced (slice when ready to layer)

Topping For Banoffee Pie

• 2 cups of cold heavy whipping cream 35%
• 1/2 cup granulated sugar or powdered (confectioner’s sugar)
• 1 tsp pure vanilla extract

Optional Toppings

Banoffee Pie Base

• In a food processor, add the cookies, melted butter, a pinch of salt, and brown sugar.
• Once combined, pour the mixture into your cooking sprayed 9-inch spring-form pan.
• Using your hands press the mixture into the bottom of the pan also going up the sides about two inches as you would for a cheesecake.
• Bake in a pre-heated 350-degree oven for 10-15 minutes.
• Remove and let cool to room temperature before using.

Instructions- Making Homemade Custard

• In a bowl, separate the yolks and the whites, keeping the yolks and storing the whites for another use.
• Put the evaporated milk and vanilla extract in a medium pot and heat on low.
• While the evaporated milk is heating in another bowl, add the egg yolks, sugar, and cornstarch (cornflour) and whisk until it bubbles.
• Take the hot evaporated milk off the stovetop, and with the whisk in one hand, add the egg yolk mixture slowly to the milk. Don’t stop whisking or you’ll make scrambled eggs.
• Once the egg yolks are incorporated into the milk, put the pot back on the stove immediately.
• Keep the custard mixture on low heat, whisking continuously until it becomes thick at the simmering point (5- minutes and the back of a spoon should easily be coated with the mixture)
• Pour the custard into a bowl and top with cling wrap so it doesn’t form a film at the top. Put in the refrigerator until it’s cooled and ready to be used.

How To Make Toffee Dulce De Leche

• Fill a pot with 2-3 inches of water, put the unlabelled can of condensed milk upside down.
• Boil the can on medium for 2 hours so it turns to dulce de leche. This is called a water bath.
• Watch the water level as it boils on medium heat and refill as needed.
• Once cool, open the can of condensed milk and pour the contents into a bowl until ready to use.

Optional Toffee Filling – This is what I used

• Melt the butter and brown sugar in a pot or sauce pan over medium heat.
• Stir constantly until the sugar has dissolved into the butter.
• Add one can of sweetened condensed milk and the salt, then stir.
• On medium heat, bring the mixture to a boil until you see bubbles (3-5 minutes). Continue stirring for 2 more minutes, then remove from the heat.

How To Make Homemade Whipped Cream

• In a stand mixer or bowl, add the cold whipping cream, sugar, or confectioner’s sugar, and vanilla extract.
• Whip until small peaks form *about 5 to 8 minutes on medium-high speed.

Putting The Custard Banoffee Pie Together

• Pour the toffee (Dulce De Leche) filling over the cooled baked biscuit crust.
• Cover and let cool at room temperature.
• Over the top of the toffee layer, add a layer with all of the cooled custard.
• Add sliced bananas arranged in a circle starting from the outside of the spring form pan moving into the centre.
• Add the fresh whipped cream over top of the bananas followed by shaved chocolate and any other toppings you’d like.
• Put in the refrigerator for 2 hours to chill.
• Once chilled, remove the spring from the pan and cut it into slices when you’re ready to serve.
• Store in the refrigerator up to 5 days (it will never last that long, trust me)

You can certainly make this custard banoffee pie ahead of time and toppings until you’re ready to serve it.

Let me know what you think of my twist on the classic Banoffee Pie with the layer of creamy custard.

Take care,

Mr. CBB

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