Lupin Free Salted Banoffee Pie
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Learn more →Ingredients
8 servings
For the crust
- 2 cups digestive biscuit crumbs (from about 16 biscuits)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the toffee
- ½ cup (1 stick) unsalted butter
- ½ cup packed dark brown sugar
- 1 can (14 oz) sweetened condensed milk
- ¼ tsp fine salt
For the filling
- 3 medium ripe bananas
- 1 tsp fresh lemon juice
For the whipped cream
- 1 ½ cups heavy cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For serving
- 1–2 tsp cocoa powder or grated dark chocolate, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a mixing bowl, stir together the digestive biscuit crumbs, melted butter, and granulated sugar until the mixture resembles wet sand and holds together when pressed. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, until the crust is set and lightly golden at the edges. Set aside to cool completely.
- 2
In a medium saucepan over medium heat, melt the butter for the toffee. Add the dark brown sugar and stir until dissolved, about 2 minutes. Pour in the sweetened condensed milk and add the salt, then stir constantly with a rubber spatula, keeping the heat at medium, for 8–10 minutes until the mixture thickens, deepens to a rich amber-caramel color, and pulls away slightly from the sides of the pan. Watch closely — the toffee can scorch if the heat is too high or stirring stops.
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