English Pie (Banoffee Pie)
6 servings
150 minutes
Banoffee pie is an iconic British dessert that originated in the 1970s in an English pub. Its name is a blend of 'banana' and 'toffee', capturing the main flavor notes perfectly. This pie delights with its tender biscuit base, the caramel richness of condensed milk, and the freshness of bananas. The finishing touch is airy whipped cream with a hint of coffee, creating a harmonious balance of sweetness and richness. The simplicity of banoffee pie is its hallmark: despite its exquisite taste, it can be made in just a few steps. It’s perfect for cozy family tea times or festive occasions, consistently delighting guests.
1
Crush the cookies into crumbs, mix with melted butter. Press into a springform pan and smooth the surface. Bake in the oven for 10-15 minutes at 170 degrees. Let cool.
- Shortbread: 250 g
- Butter: 150 g
2
Spread the boiled condensed milk evenly over the base. Slice the bananas lengthwise and place them on top of the condensed milk.
- Dulce de leche (boiled condensed milk): 1 jar
- Bananas: 4 pieces
3
Whip the cream with coffee and powdered sugar to soft peaks and spread it evenly over the surface of the bananas.
- Heavy cream 35% fat: 400 ml
- Black coffee: 1 teaspoon
- Icing sugar: 1 teaspoon
4
Place the pie in the refrigerator for 2 hours, and sprinkle with orange zest before serving.
- Orange zest: 10 g