Banoffee pie | How to make Banoffee pie

By Fayiza Sabeek  |  18th Mar 2017  |  
4.7 from 3 reviews Rate It!
  • Banoffee pie, How to make Banoffee pie
Banoffee pieby Fayiza Sabeek
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About Banoffee pie Recipe

Rich and exotic English dessert of United Kingdom origin.

Banoffee pie, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Banoffee pie is just mouth-watering. This amazing recipe is provided by Fayiza Sabeek. Be it kids or adults, no one can resist this delicious dish. How to make Banoffee pie is a question which arises in people's mind quite often. So, this simple step by step Banoffee pie recipe by Fayiza Sabeek. Banoffee pie can even be tried by beginners. A few secret ingredients in Banoffee pie just makes it the way it is served in restaurants. Banoffee pie can serve 8 people. So, the next time you have a get together or a party at home, don't forget to check and try out Banoffee pie.

Banoffee pie

Ingredients to make Banoffee pie

  • 1 can condensed milk
  • 1 Pack digestive biscuits
  • butter few tbsps
  • 2 sachet Whipping cream
  • banana sliced

How to make Banoffee pie

  1. Remove the label from the condensed milk tin and place in a pressure cooker.
  2. Pour water until it cover the can.
  3. Pressure cook for 50 min.
  4. Switch off the stove and set aside.
  5. Once the pressure settles remove the can and set aside.
  6. This toffee is known as Dulce De Leche.
  7. Dont open the condensed milk can until it cools down or else it may splash out
  8. In the meantime crush the biscuits and add the melted butter to it.Mix well.
  9. Pat it in the dessert pan.
  10. Refrigerate for 30min.
  11. Pour the Dulce De Leche above the crumbs.No need to use the full tin.Use as per your sweet tooth.
  12. Place the sliced bananas over the DDL.
  13. Top it with whipping cream.
  14. Refrigerate for 60 minutes.

Reviews for Banoffee pie (3)

Shakuntla Parmara year ago


Diksha Wahi2 years ago


Manisha Shukla2 years ago

Wow. Nice presentation.

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