Banoffee Pie
Banoffee Pie
Get this quick and easy banoffee pie recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 3 hours 30 minutes
  • Yield 1 serving
  • 20 Oreo cookies
  • ¼ cup (60 ml) butter, melted
  • 1 can (300 ml) of condensed milk
  • 2 ripe bananas, sliced
  • Juice of 1 lemon
  • 2 cups (500 ml) 35 % cream
  • ¼ cup (60 ml) icing sugar
  • 2 tablespoons (30 ml) strong coffee
  1. Pre-heat the oven to 350°F (180°C).
  2. In a food processor, add the cookies and process until it becomes a crumb like mixture. Add butter and process again. Set aside.
  3. Meanwhile, take the condensed milk can and place it in an oven-proof stockpot filled with water. DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 ½ hours. Remove, let cool, open and set aside.
  4. In a bowl, mix the bananas with lemon juice. Set aside.
  5. Whip the cream with icing sugar and coffee in another bowl until soft peaks form.
  1. For Serving:
  2. Using a round 4 inches mold directly on the serving plate, put a layer of the cookie mixture, then the slices of bananas, cover with the condensed milk (now toffee) and repeat the layers.
  3. Remove the mold and garnish with a dollop of cream.

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