Banoffee Pie


by: corporate2Kitchen

Banana Tofee Pie made with Condensed milk, Banana's & whipped cream.


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serves: 6-8

1 Tin Condensed milk

10 digestive biscuits

50 gms butter

3 big Bananas sliced

2 cups of heavy whipping cream (Whip it until stiff peaks)

4 tbsp of icing sugar

3 tbsp of grated chocolate

Nutrition Facts
Banoffee Pie

Servings Per Recipe: 6

Amount per Serving

Calories: 544

  • Total Fat: 29.3 g
  •     Saturated Fat: 17.2 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 90.5 mg
  • Sodium: 395.6 mg
  • Total Carbs: 66.2 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 47.6 g
  • Protein: 7.3 g

how is this calculated?

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1.  Step 1: In pressure cooker place the condensed milk in a bowl with water covered till the neck of the tin. Cook this for about 15 - 20 mins until 4 to 5 whistles.

2.  Once the cooker is cooled, remove it carefully & place it under the running water to cool.

3.  Once its cooled remove the tin cover & keep it in the fridge for it to cool for some more time

4.  Step2: Tip the biscuit crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the 8 inch loose bottom cake tin base and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes. .

5.  Step3: Spread the Dulce le leche base evenly on the pie base

6.  Now place the banana slices on top of the sauce

7.  Whip the whipping cream with icing sugar until still peaks. Fill the piping bag with whipped cream & fill the pie with 2 inch thickness whipped cream. (I used the star tip to get this flower design)

8.  Garnish the top with grated chocolate & chill in it the fridge for about 2 hours. If you are impatient like me, than put it in the freezer for about 1/2 hour & it’s ready to serve.

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