Do you want to have a perfect dessert ready just in 30 minutes, and you even do not need to bake it? I am sure, that the answer is yes. Who does not want a recipe for a delicious pie where you simply combine all the ingredients in layers and – voila – Banoffee pie is ready. The ingredients that you need to assemble this pie are common and can be found at every store or supermarket.
First, I need to warn you that this recipe is my spin on classic Banoffee pie dessert. You can find many of the options online and all of them have some peculiarities. I prefer my desserts with a soft caramel layer that is why canned Dulce de Leche from the store is a perfect option for me.
Moreover, I cut down the time when you keep the crust in the fridge from 4 hours to 30 minutes in the freezer, plus I skip keeping my pie in the fridge after I pour the first layer of cooked condensed milk. In this way, I save almost 7 hours of waiting. Besides, as I have already mentioned I like pies with soft filling.
I hope that you will appreciate my spin on this classic dessert. If you are looking for other options for an easy and tasty dessert, here are my top suggestions:
Ingredients list for Banoffee Pie:
- 200 g plain digestive cookies (or graham crackers);
- 300 g Dulce de Leche (creamy caramel filling, cooked condensed milk);
- 100 g unsalted butter;
- 300 ml heavy cream;
- 3 bananas;
- 10 g vanilla powder (or vanilla sugar/extract), optional;
- 10 g chocolate.
How to make Banoffee Pie without baking at home:
- Crush cookies into small crumbs. For the purpose, you can use a food processor, a blender or you even can crush them by hand. Take a zipper bag, place broken into big pieces cookies inside of it, and use a rolling pin or any heavy object to crush cookies. I find that using plain cookies or crackers for Banoffee pie is the tastiest option for me. As this dessert can easily become overwhelming with all that sweetness when you add extra flavor with cookies. Empty cookie crumbs into a deep bowl.
- Melt butter on the stove or in the microwave, let it cool down a bit, and then pour it to the bowl with cookie crumbs.
- Mix these two ingredients until well combined. You should have a nice smooth mixture that resembles wet sand.
- Take a cake pan or the pie plate (you are free to choose here, even a silicon mold will do, I had no flat pie plate that is why I took a pan with a removable bottom). Place all the cookie mixture in the tin and press it to cover the bottom and sides of the pan. Put the piecrust for 20-30 minutes into the freezer.
- When you take the crust out of the freezer, pour cooked condescend milk and evenly spread it into one layer using a spatula.
- Add the next layer – sliced bananas (choose the thickness for slicing bananas depending on the height of the sides of your piecrust).
- If you were making pie in a cake pan, the next step will be to remove it carefully without damaging the crust.
- Whip the heavy cream with vanilla flavoring until soft peaks (I usually start with at a low speed, then halfway through add vanilla and then keep beating until the soft peaks are formed). Top sliced bananas with whipped cream.
- Before serving cake, let it sit in the fridge for an hour or two allowing the flavors to meld. Sprinkle some grated chocolate over the cream and serve with your favorite type of hot drink! Enjoy your dessert!
If you have Pinterest, fill free to pin the following picture!
If you have been reading my blog for a while then you know that dessert recipes, especially those that involve baking and a long list of peculiar ingredients are not so easy to me. That is why I am so happy when I come across such easy and at the same delicious desserts. Moreover, I am happy to share them with you.
Banoffee Pie Recipe
Ingredients
- 200 g plain digestive cookies (or graham crackers)
- 300 g Dulce de Leche (creamy caramel filling, cooked condensed milk)
- 100 g unsalted butter
- 300 ml heavy cream
- 3 bananas
- 10 g vanilla powder (or vanilla sugar/extract) optional
- 10 g chocolate
Instructions
- Crush cookies into small crumbs. For the purpose, you can use a food processor, a blender or you even can crush them by hand. Take a zipper bag, place broken into big pieces cookies inside of it, and use a rolling pin or any heavy object to crush cookies. I find that using plain cookies or crackers for Banoffee pie is the tastiest option for me. As this dessert can easily become overwhelming with all that sweetness when you add extra flavor with cookies. Empty cookie crumbs into a deep bowl.
- Melt butter on the stove or in the microwave, let it cool down a bit, and then pour it to the bowl with cookie crumbs.
- Mix these two ingredients until well combined. You should have a nice smooth mixture that resembles wet sand.
- Take a cake pan or the pie plate (you are free to choose here, even a silicon mold will do, I had no flat pie plate that is why I took a pan with a removable bottom). Place all the cookie mixture in the tin and press it to cover the bottom and sides of the pan. Put the piecrust for 20-30 minutes into the freezer.
- When you take the crust out of the freezer, pour cooked condescend milk and evenly spread it into one layer using a spatula.
- Add the next layer – sliced bananas (choose the thickness for slicing bananas depending on the height of the sides of your pie`s crust).
- If you were making pie in a cake pan, the next step will be to remove it carefully without damaging the crust.
- Whip the heavy cream with vanilla flavoring until soft peaks (I usually start with at a low speed, then halfway through add vanilla and then keep beating until the soft peaks are formed). Top sliced bananas with whipped cream.
- Before serving cake, let it sit in the fridge for an hour or two allowing the flavors to meld. Sprinkle some grated chocolate over the cream and serve with your favorite type of hot drink!
Notes
If you have any questions or suggestions, please, leave them in the comment below.
