Guide Calvin’s Classic Banoffee Pie

Guide Calvin's Classic Banoffee Pie

If you were one of the lucky walkers and cyclers to have been on a tour with our guide Calvin when he made his classic Banoffee Pie and you’ve been thinking about the deliciousness since, look no further. We have Calvin’s recipe here – my mouth is watering just looking at the photos. Can’t wait to give this a try this weekend. For those of you who have not had the chance to be on tour with Calvin but love a good Banoffee, read on! 

Ingredients:

For the pie base:

  • 1 cup crumbed digestive biscuits/cookies (Marie or Granita biscuits also work nicely)
  • 7 tablespoons (100g) butter, melted

For the filling:

  • 3 ripe Bananas, sliced
  • 2 cups (400g) dulce de leche *see notes below to make your own

For the topping:

  • 1½ cups (360ml) heavy cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Cacao powder, chocolate shavings and or fresh banana slices for garnish

Directions:

  1. Preheat oven to 350F (175C).
  2. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse/mix until combined. Press into bottom and sides of 9-inch (23cm) pie/tart pan. Bake for 5-7 minutes. remove from the oven and allow to cool.
  3. Spread dulce de leche on top of the crust. Arrange banana slices in 1-2 layers on top of the dulce de leche. *See notes below to make your own
  4. In a large bowl place cold heavy cream, powdered sugar and vanilla extract. Whip to medium peaks.
  5. Spread whipped cream on top of the bananas. Refrigerate for at least 2 hours.
  6. Before serving garnish with fresh banana slices and or chocolate powder/shavings.

Notes:

  • If you don’t have dulce de leche, you can make it at home with the following two methods:
  • Option 1 – place a can of sweetened condensed milk a pot of boiling water, making sure the whole can cover with water all the time, boil for 2 hours, then let cool.
  • Option 2 – place condensed milk (2 cans), brown sugar (150 grams) and butter (150 grams) in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil). 
  • Use immediately or store in an air-tight container in the fridge for up to a week. If using immediately, pour the hot caramel evenly over the cookie base. Cover with plastic wrap and place in the fridge for 1 hour to chill.

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