English Banoffee Pie
Banoffee Pie is one of Englands most famous desserts. A simple, no-bake pie consisting of layers starting with a graham cracker crust, toffee, sliced bananas and topped with whipped cream.
Pronounced ban-off-fee, this is an easy pie recipe that looks worthy of a good bakery dessert.
You will be greeted with ooh’s and ahh’s when serving this dessert and have people asking for a second slice.
Banoffee Pie origin
This now beloved pie was invented in the early 1970’s by the owner of the Hungry Monk Restaurant Nigel Mackenzie and his chef Ian Dowding. Banoffee (the combination of banana and toffee) is now in the dictionary.
I like to use a 9-inch (23 cm) fluted tart pan (because the edges look pretty) with a removable bottom which makes it easier to get the tart out of the pan. A 9-inch (23cm) spring-loaded cake pan or a shallow pie pan is also a good option.
All the components of this pie make up the best flavor and the crust is a big part of this. A thick graham cracker crust that is pressed tightly into the pan to help keep the crumbling to a minimum. There will be some, it’s unavoidable.
If you’re making this in the U.K., you can use digestive biscuits. For the U.S., because I can only find digestive biscuits in specialty stores, graham crackers will work too.
What is toffee?
Toffee is like thick, chewy caramel. Butter and sugar are simmered then sweetened condensed milk is added and this is cooked until thickened. When cooled, it sets nicely and is not runny like caramel.
If you’ve tried this English Banoffee Pie or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!