Banoffee Pie – Recipe and Preparation Method

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Banoffee Pie – Recipe and Preparation Method

Banoffee Pie is one of the most famous English desserts, now beloved worldwide. The creation of this indulgent treat is credited to Ian Dowding and Nigel Mackenzie at The Hungry Monk Restaurant, where it was first made. In 1972, improvements and variations began to appear, and from then on, this pie became an international favorite.

It’s not only delicious but also energy-rich. To give you an idea, every 300 grams of banoffee pie contains about 822 calories, 7.7 grams of protein, 92.7 grams of carbohydrates, and 50.9 grams of fat.

Ingredients (Serves 4)

Banoffee Pie

 

For the crust:

  • 300 g flour

  • ½ teaspoon salt

  • 120 g vegetable shortening

  • 2 eggs

  • 120 g butter, cut into pieces

  • 60 g water

  • ½ teaspoon nutmeg

For the caramel filling:

  • 480 g sugar

  • 120 g glucose syrup

  • 280 g heavy cream

  • 397 g sweetened condensed milk

  • 8 sheets of dissolved gelatin

  • 350 g soft butter

For the banana compote:

  • 450 g bananas, sliced

  • 60 g butter

  • 80 g brown sugar

  • 1 tablespoon lemon juice

  • ¼ teaspoon cinnamon

For the topping:

  • 160 g whipped cream

  • 40 g powdered sugar

  • ¼ teaspoon ground cinnamon

Preparation Method

  1. Prepare the crust: Mix flour, salt, and vegetable shortening in a deep bowl. Gradually add the eggs, water, and nutmeg, mixing until a crumbly dough forms. Refrigerate for about 20 minutes.

  2. Roll out the dough and press it into a baking dish. Preheat the oven to 200°C (392°F), bake the crust for 20 minutes, then set aside to cool.

  3. Prepare the caramel: Heat the sugar gently until it caramelizes. Add the glucose syrup, cream, and condensed milk, then bring to a boil again. Strain the mixture, add dissolved gelatin, and let it cool slightly. Gradually mix in the soft butter until smooth, then refrigerate for 20 minutes.

  4. Pour the caramel over the cooled crust to fill about a quarter of it, then refrigerate again until firm.

  5. Prepare the banana compote: Combine all the ingredients in a saucepan over medium heat and cook for about 10 minutes. Refrigerate the mixture once done.

  6. Spread the banana compote evenly over the caramel layer. Top with whipped cream mixed with powdered sugar and a sprinkle of cinnamon.

Slice, serve, and enjoy the creamy, caramel-rich flavor of this world-famous dessert.

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