This easy, no bake dessert is for the times when you crave something delicious but have no time or desire to put the hours in. If you love this Banoffee Pie recipe, check out another no bake dessert Strawberry Meringue Cheesecake (No Bake)
Banoffee Pie is known to be simple to prepare but I made my recipe even easier! I love making this delicious pie whenever I cook a big celebratory meal. The main reason for it is convenience. Banoffee Pie requires no baking, only assembling a handful of ingredients but it tastes so decadent, no one will ever think shortcuts were taken! I absolutely love ending a great meal with something easy but equally impressive. Banoffee Pie almost always wins. It’s a firm favourite with the guests and this cook!
What is Banoffee Pie?
Banoffee Pie, which rhymes with “toffee pie” needs no introduction for those living in the UK. It is as ubiquitous in every coffee shop, cafe, restaurant and people’s homes as an apple pie in America! It consists of three distinct layers of toffee, sliced bananas and whipped cream, often topped with grated chocolate. Have you guessed the origin of the name yet? It’s a mashup of two words banana and toffee…making it Banoffee! The delicious layers are housed within an easy to prepare cookie crust or as it’s called in its birth country, biscuit crust.
What are the ingredients?
The original recipe varies slightly from the one I am sharing today. I wanted to make this dessert extra easy, so I simplified a couple of things. First of all, the traditional Banoffee pie crust was a baked shortcrust although a biscuit crust is widely used now, and pretty much replaced the baked version. Secondly, I tend to use the caramel filling straight from the can instead of cooking it with butter until it’s thicker and holds its shape when the pie is cut. There are two reasons for it. Convenience and personal preference. I actually love the gooey, runnier caramel layer. There is something so attractive and satisfying about it. Carnation brand Caramel filling is what I always go for. Lastly, a coffee extract is usually added to the whipped cream layer to counterbalance the sweetness of the caramel and bananas. I omit coffee for the same reason as above. Personal preference. I do take a bit of extra time to decorate my pie with large chocolate curls for extra drama. You can easily use grated chocolate instead to make it simpler. If you follow my easy banoffee pie recipe, you will have a dessert made in 30 minutes flat, not counting the fridge time. Like I said I love it easy!
How long does it keep?
Banoffee Pie is best enjoyed after it’s been chilled for a few hours. This will allow for the flavours to meld and for the cookie crust to set. However, it should be eaten within 24-30 hours while it is still at its peak. Don’t worry about sliced bananas turning brown as they are safely tucked under a fluffy layer of whipped cream, which prevents them from being exposed to air and changing colour.
More British desserts:
Victoria Sponge Cake Rhubarb Bakewell Tart Elderflower and Lemon Cake (The Royal Wedding Cake) Layered Blackberry Fool Banoffee Tarts with Mascarpone Cream (another version of this delicious recipe)
