Mini Banoffee Pie Recipe
Banoffee pie is a classic British dessert that brings together a delightful combination of flavors and textures in a no-bake treat. This mini version features a buttery, crumbled digestive biscuit base, ripe bananas, a decadent layer of homemade caramel sauce, and a smooth whipped cream topping, all crowned with a sprinkle of dark chocolate curls. Easy to assemble and incredibly satisfying, this dessert is perfect for any occasion, whether you’re serving it as a sweet end to a meal or as a treat for a special gathering.
Ingredients
For the Base:
| Ingredient | Quantity |
|---|---|
| Digestive biscuits | 250 grams |
| Butter (Salted), melted | 2 tablespoons |
For the Caramel Sauce:
| Ingredient | Quantity |
|---|---|
| Butter (Salted) | 175 grams |
| Condensed Milk | 375 grams |
| Caster Sugar | 75 grams |
For the Whipped Cream:
| Ingredient | Quantity |
|---|---|
| Heavy whipping cream | 120 ml |
| Caster Sugar | 1/4 cup |
For Garnish:
| Ingredient | Quantity |
|---|---|
| Dark chocolate curls | To taste |
| Ripe Bananas, sliced | 2 |
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 6-8
Instructions
-
Prepare the Biscuit Base
Begin by placing the digestive biscuits in a food processor. Pulse them roughly until they resemble coarse crumbs. Melt the salted butter and add it to the crushed biscuits. Mix well until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture evenly into the base of mini pie molds, forming a firm crust. Place the molds in the freezer for about 30 minutes to set. -
-
Make the Caramel Sauce
For the caramel, take a pressure cooker and add 1/2 cup of water. Remove the paper wrapper from the condensed milk can and place the can in the cooker. Close the lid and cook on medium heat for 40 minutes, allowing it to whistle a few times. Once done, allow the pressure to release naturallyโdo not open the lid until it has fully done so. Once safe, open the can, revealing a golden, thick caramel sauce. Allow the caramel to cool down before using. -
Whip the Cream
In a separate bowl, combine the heavy whipping cream and caster sugar. Use a hand mixer to whip the mixture on medium speed until it becomes light and fluffy, forming stiff peaks. This will take a few minutes. -
Assemble the Mini Banoffee Pies
Remove the prepared biscuit bases from the freezer. Slice the ripe bananas and place the slices evenly over the biscuit base in each pie mold. Generously drizzle the cooled caramel sauce over the bananas. Top the pies with the freshly whipped cream, spreading it evenly. -
Garnish and Chill
Finish off the pies by garnishing them with dark chocolate curls. Place the mini banoffee pies back into the refrigerator to chill until ready to serve. This will help the flavors meld together and allow the cream to firm up. -
Serve and Enjoy
Serve your Mini Banoffee Pie chilled, perfect for tea time, a dessert after dinner, or as a delightful treat for guests. The smooth texture of the whipped cream, the sweetness of the caramel sauce, and the richness of the banana make for a dessert everyone will adore.
Tips for the Perfect Banoffee Pie:
- Banana Freshness: Ensure that the bananas are ripe but not overripe. This will give you the best texture and flavor balance.
- Chill Time: Allow the pie to chill for at least an hour to ensure everything sets properly, especially the cream and caramel layers.
- Garnish with Care: If you donโt have chocolate curls, you can use shaved chocolate or cocoa powder as an alternative for garnish.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Fat | 28g |
| Saturated Fat | 16g |
| Carbohydrates | 50g |
| Sugars | 38g |
| Protein | 3g |
| Fiber | 2g |
| Sodium | 250mg |
Enjoy this indulgent and easy-to-make Mini Banoffee Pie at your next gathering or special occasion. Its blend of sweet, creamy, and crunchy elements is sure to delight everyone!
