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Home > Restaurants > Recipes > Banoffee Pie

Banoffee Pie

Provided by: Chef April Bloomfield

  • Type of Dish: Desserts: Pies/Tarts
  • Servings: 10
  • Reader Rating: Write a Review

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2 14-oz. cans condensed milk
1 1/2 cups all-purpose flour
1/2 cup plus 3 tbs. confectioner’s sugar
8 oz. unsalted butter, chilled, cut into 1/4-inch pieces
1/4 tsp. salt
3 egg yolks, lightly beaten
8 to 10 bananas
2 cups heavy cream
Seeds of 1 vanilla bean
3 tbs. grated bittersweet chocolate


Place the unopened cans of condensed milk in a saucepan, and cover with water. Boil for 4 hours, checking the water level occasionally to ensure the cans remain submerged. Remove the cans, and allow to cool overnight.

Sift the flour into a bowl; add butter, salt, and 1/2 cup sugar. Rub the butter into the flour until it resembles fine bread crumbs. Add the egg yolks, and knead until the egg is incorporated and the dough is smooth. Form the dough into a ball, wrap tightly in plastic, and refrigerate for 1 hour.

Cut the dough into 2 or 3 large pieces. Grate the dough on a large-tooth box grater set over the base of an 11-inch tart pan, and press it evenly around the base, then the sides. The dough should be a little less than 1/4 inch thick on the base and 1/2 inch thick on the sides. Prick the bottom with a fork, and then freeze for 15 minutes.

Preheat the oven to 350 degrees. Bake the pie for 15 minutes or until brown all over. Allow the pie shell to cool.

Peel and thinly slice the bananas on the bias. Arrange half of the bananas in concentric circles, starting from the outside and working your way to the center. Open the chilled cans and gently dollop the caramelized condensed milk onto the bananas, spreading it evenly. Follow with another layer of bananas. Cover the tart with a tight layer of plastic wrap, and chill in the fridge for 15 minutes.

While the pie is chilling, whisk together the cream, vanilla seeds, and remaining 3 tablespoons of sugar until soft peaks form. Remove the pie from the fridge, and spread the whipped cream on top, completely covering the bananas. Sprinkle grated chocolate over the pie, and chill in the fridge until ready to serve. (Published 2011)