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May 7, 2010 04:59 AM

Banoffee Pie

A while back, my son and I had occasion to have dinner at the British Club in Mohandeseen, a part of Cairo. There was only one slice of apple pie left, which my son wanted, so I wound up ordering something I had never heard of before -- Banoffee Pie. My son gobbled done most of it, leaving the apple pie uneaten, it was that good. This was a couple of months ago, and we still talk about it. I did an internet search and came up with all sorts of recipes, and caramel seems to figure in fairly heavily, which surprised me because I don't remember it in the pie we had. I remember that the waitress said that the crust was made with McVittie's biscuits and that bananas and whipped cream figured in pretty prominently. Does anyone have a reliable recipe that they'd like to share?

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    1. re: epabella

      I don't think that I have ever seen canned caramel like that in the US. It looks lovely though with the chocolate drizzled across the top! So I guess that carmel is the thing, and my taste memory is mistaken!

      1. re: roxlet

        hehehe - mine probably ends up tasting like that but never LOOKS like that - that's like food porn, the cast never looks quite as good without makeup, etc.

        1. re: roxlet

          The Nestle Caramel might be similar to canned Dulce de Leche here. I don't know for sure, but I think so. Maybe someone more in the know can confirm.

          1. re: roxlet

            You don't have to make your own caramel, although you certainly can if you want to.

            Nestle does sell it already made for the Hispanic market:

          2. re: epabella

            It should be forbidden to include the calories at the end of a recipe like that one!

          3. Paula dean has a recipe for one on food network.

            All it is is Sweetened condensed milk that has been baked in the can for 1.5 hrs at 300 degrees F. The milk caramelizes into an almost caramel. well it turns brown and the taste intensifies. It's good.

            Pour it into a pie shell and add banana slices. That's banoffee pie.

            10 Replies
            1. re: tonka11_99

              That confirms - it is dulce de leche.

              1. re: tonka11_99

                I actually looked at the Paula Deen's recipe, and I think I'll continue looking since quite a few of the comments of the people who tried it were very negative. Did you try this recipe, tonka11_99?

                1. re: roxlet

                  Most of the comments on Paula's recipe have to do with making Dulce. I grew up with the 'cooked in the can' version. I'm also familiar with 'cajeta', the Mexican version made with goats milk and flavored with vanilla or cinnamon. I've also bought jars of Argentine Dulce de Leche. DL is almost an Argentine passion. But mostly I buy cans of Nestle Dulce de Leche. I think they just cook their sweetened condensed milk longer and use new labels. It costs a bit more than carmelizing the can myself, but more convenient. Often this can be found in Latino shops and aisles. It's made in Chile. I think I've even seen it at Walmart.

                  1. re: roxlet

                    I didn't try it. That caramelized milk sounds very rich.

                    1. re: roxlet

                      banoffee is a brit dessert so you might want to consult a brit recipe - if you didn't like the bbc recipe, maybe look up james martin's or jamie oliver's.

                      that smithfield foods lady wouldn't really know what to do with banoffee.

                      1. re: epabella

                        Yeah, She came up with the recipe after a trip to England. In fact, her encounter with banoffee pie was part of the show.

                        1. re: epabella

                          Here's Jamie Oliver's version, a bit of a twist with almonds. The piecrust seems to be a twist as well; most recipes call for a crushed digestive biscuit crust, similar to the graham cracker crust:


                          Nice rustic pie photos, with the digestive biscuit base:


                          1. re: bushwickgirl

                            wow, only checked those links now but the dulce de leche on that deelishdish is incredible. i always get gun-shy and never dare to get mine that brown - i guess it's who dares wins when caramelizing condensed milk.

                            1. re: epabella

                              I make this in a pressure cooker. Cover the can with water. Pressure cook: 20 min. and you can pour it, 25 minutes and you can spoon it, and 30 min. and you will have to spread it.

                              I wonder if you could make this crust with 'Nillas.
                              Or just buy one made from 'Nillas!!

                              1. re: yayadave

                                Got to use Oreos for the crust!

                                Any prebaked or crumb crust would work.. British digestive biscuits produce a crust that is similar to the American graham cracker crust.

                    2. I can't recommend a reliable recipe as I've never had it and today will be my first time making it, but I'm using the recipe from the Cookbook of the Month (Gourmet) for dessert tonight. It's the same recipe as the link below, although the one in the book calls for homemade pie dough. It mentions that "it made its debut at The Hungry Monk, a pub in England, in 1972". It gives an alternative method for making the toffee in cans which "sometimes results in explosions":

                      Banoffee Pie

                      8 Replies
                      1. re: Rubee

                        I would love to hear how it comes out, Rubee!

                        1. re: roxlet

                          Will do today! Didn't make the pie last night - too much food (and too many Manhattans) - but got as far as the toffee/dulce de leche:

                            1. re: roxlet

                              Thanks Roxlet!

                              Update: I finally got around to finishing the pie today (bananas were a bit over-ripe though). It's delicious, though of course very rich. I wish the layer of toffee was not as thick (I noticed some recipes call for 1-1/2 cans of sweetened condensed milk). That didn't stop either of us from polishing off our whole slice, however!

                              1. re: Rubee

                                Well, that looks just beautiful. I think that I will use less caramel when I make it. As I mentioned before, the one I had in Cairo was very light on the caramel -- so much so that it didn't seem to be a main ingredient at first. Is that a regular pie crust? Try it with a McVittie's crumb crust, if you can find McVittie's where you are. I know it's not trad, but it sure was good!

                                1. re: Rubee

                                  Rubee, did you use two full cans of sweetened condensed milk, and put it all in the pie? The reason I ask is that, in Gourmet Today, the recipe calls for "2 cups (from 2 14-ounce cans)" while in the Epicurious link, they have it as "2 cups (21 ounces)" - in other words, one and a half cans. However it is easy to see how reading it as they reworded it for the cookbook, one might assume they are calling for 2 cans.

                                  1. re: Caitlin McGrath

                                    Yes, you're right! I did use too much - full cans instead of two cups. Thanks for pointing that out, oops!

                                    1. re: Rubee

                                      Any idea how thick the Dulce layer was? Based on a couple of tarts that I recently made, I'd aim for 1/4", 1/2" max. When I eat Dulce straight, a heaping teaspoon is about the maximum.

                        2. Banoffee pie is accepted to have been invented at the Hungry Monk restaurant in East Sussex by its chef, Ian Dowding in the early 1970s. Here's his recipe:

                          1 Reply
                          1. re: Harters

                            Well, that looks like the real deal, and I have bookmarked it. Only thing is, I really liked the taste of the McVittie's digestive biscuits as the crust and will probably do that. Thanks for the link Harters!

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