Mary Berry's banoffee pie

Mary Berry's banoffee pie
Prepare
over 2 hours
Cook
10 to 30 mins
Serve
Serves 8

Mary Berry does her bit to promote that British classic, the banoffee pie. A recipe for a totally crowd-pleasing dessert!

Equipment and preparation: You will need a deep 20cm/8in springform cake tin to make this recipe.

By Mary Berry

From Classic Mary Berry

Shopping list

Ingredients

For the base

For the toffee filling

For the topping

Recipe tips
How-to videos

Method

  1. Line the base of a deep 20cm/8in springform cake tin with baking paper.

  2. To make the base, crush the biscuits to fine crumbs and melt the butter over a low heat. Pour both into a bowl and mix to combine. Spoon into the base of the tin and press down with the back of a spoon until level. Place in the fridge for 15 minutes.

  3. To make the toffee filling, heat the butter and sugar together in a small non-stick saucepan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring for 2–3 minutes – do not over-boil or it will become grainy and fudge-like. Add the vanilla and pour into the tin. Place in the fridge for at least 1 hour.

  4. Whip the cream in a bowl until soft peaks form.

  5. Arrange the banana slices in neat rounds on top of the toffee. Spoon or pipe the cream on top and level. Set in the fridge for 1 hour.

  6. Remove from the tin, and zig-zag the melted chocolate over the top or dust with cocoa powder.

Recipe tips

You could use a 397g tin of dulce de leche caramel instead of the toffee filling and skip step 3.

Add a teaspoon of sea salt to make a salted caramel version.

This recipe will also make 8 x 7cm/2in rings to make individual pies.

The base and toffee can be prepared up to a day ahead and left in the fridge. Assemble with the banana and cream ideally on the day. Not suitable for freezing.