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Banoffee pie

Banoffee pie


If you've never made it before, this classic dessert is definitely one to try

  • Feeds 8 Feeds 8
  • Ready in 4 hours 30 minutes

Each serving contains

  • Energy
    3264kj 782kcal
  • Fat
    High 70%
  • Saturates
    High 117%
  • Sugar
    High 70%
  • Salt
    Low 70%

% of adult’s reference intake | Carbohydrates per serving : 77g

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  • Base:
  • 90g Co-op butter
  • 250g Co-op Digestive biscuits
  • For Caramel Filling:
  • 150g Soft brown sugar
  • 150g Co-op Butter
  • 1 397g Can of condensed milk
  • Topping:
  • 150mls Co-op double cream
  • 100g Co-op Dark chocolate
  • 2 Bananas
  • 1 Tablespoon lemon juice
  • 23 cm Loose bottom tart tin with base lined with a circle of baking parchment


  1. Base:
  2. Melt the butter in a medium sized pan
  3. Crush the biscuits by placing in a food bag and crush with a rolling pin or use a food processor
  4. Add the biscuit crumbs to the melted butter and mix until well combined
  5. Pour into the centre of a 23cm lined, loose-bottomed tart tin. Press the mixture firmly over the base and up the side of the tin
  6. Chill for 30 minutes
  7. Filling:
  8. Heat the brown sugar and butter in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won't mix, but keep stirring, as the sugar melts it will come together
  9. Stir in the condensed milk and bring up to the boil, then take off the heat
  10. Take the biscuit base out of the fridge and pour in the caramel. Place in the fridge for 4 hours
  11. Make the chocolate curls by melting the chocolate and pouring onto a flat, dry surface. Leave to set but not too hard. Holding a knife at 45 degree angle away from you, scrape the chocolate curls
  12. Slice the bananas and toss in the lemon juice. Place the slices around the edge of the caramel
  13. Lightly whip the double cream and spoon on to the pie
  14. Place the chocolate curls on the top