Mini Banoffee Pies Recipe
Introduction
These Mini Banoffee Pies are a delightful twist on the classic British dessert, combining a crunchy biscuit crust, rich toffee filling, fresh bananas, and fluffy whipped cream. Perfectly portioned and easy to make, they’re sure to impress at any gathering or as a special treat at home.
Ingredients
- 1 cup digestive biscuits (or graham crackers, crushed)
- 1/4 cup unsalted butter (melted)
- 1 can (14 ounces) sweetened condensed milk
- 2 ripe bananas (sliced)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings (for garnish, optional)
Instructions
- Step 1: In a mixing bowl, combine the crushed digestive biscuits and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom and up the sides of mini tartlet pans or muffin tins to form the crusts. Use the back of a spoon or your fingers to pack it tightly. Place the crusts in the refrigerator to chill while preparing the filling.
- Step 2: Make the toffee filling by placing the unopened can of sweetened condensed milk in a saucepan. Cover the can completely with water and bring to a gentle boil. Simmer for 2 hours, keeping the can submerged in water at all times. Allow the can to cool completely before opening.
- Step 3: Spoon a layer of cooled toffee into each chilled crust, spreading evenly. Top with sliced bananas. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spoon or pipe the whipped cream over the bananas.
- Step 4: Refrigerate the assembled mini banoffee pies for at least 2 hours to set the filling and meld the flavors. Before serving, garnish with chocolate shavings if desired. Enjoy chilled.
Tips & Variations
- Use graham crackers instead of digestive biscuits for a slightly different crust flavor.
- For easier toffee, you can use store-bought dulce de leche, but homemade simmered condensed milk offers the best taste.
- Add a sprinkle of sea salt over the toffee layer for a salted caramel twist.
- Pipe the whipped cream with a star tip for a decorative finish.
- Use mini tartlet pans or silicone muffin liners for easy removal and a neat shape.
Storage
Store the mini banoffee pies covered in the refrigerator for up to 2 days to keep the crust crisp and the filling fresh. Avoid freezing, as the bananas and whipped cream don’t freeze well. When ready to serve, allow pie to chill thoroughly for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the toffee filling without simmering the can?
The traditional method of simmering the unopened can turns the condensed milk into perfect caramel. Alternatively, you can use pre-made dulce de leche, but the homemade method often yields a richer, fresher flavor.
How do I prevent the crust from becoming soggy?
Chilling the crust before adding the filling helps it set and stay firm. Also, pressing the crust tightly and evenly creates a good barrier. Serving the pies soon after assembling also helps maintain the crust’s crunch.
PrintMini Banoffee Pies Recipe
Delight in these Mini Banoffee Pies, featuring a buttery biscuit crust filled with homemade toffee, fresh bananas, and topped with fluffy whipped cream. Perfectly portioned and easy to make, these chilled mini pies marry sweet and creamy flavors with a hint of chocolate garnish for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 mini pies 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
For the Crust:
- 1 cup digestive biscuits (or graham crackers, crushed)
- 1/4 cup unsalted butter (melted)
For the Toffee Filling:
- 1 can (14 ounces) sweetened condensed milk
For the Filling:
- 2 ripe bananas (sliced)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings (for garnish, optional)
Instructions
- Prepare the Crust: Crush the digestive biscuits in a mixing bowl and combine with the melted butter. Mix thoroughly until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of mini tartlet pans or muffin tins to create the crusts. Use the back of a spoon or your fingers to pack tightly. Place the crusts in the refrigerator to chill and set while you prepare the filling.
- Make the Toffee Filling: Place the unopened can of sweetened condensed milk in a saucepan and cover completely with water. Bring the water to a gentle boil, then reduce heat to maintain a simmer for 2 hours. Ensure the can remains submerged throughout to safely cook the toffee. Remove from heat and allow the can to cool fully before opening.
- Assemble the Mini Banoffee Pies: Once cooled, carefully open the can and spoon a generous layer of the toffee filling into each chilled crust, spreading evenly. Layer the sliced bananas on top of the toffee. In a separate mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spoon or pipe the whipped cream over the bananas in each mini pie.
- Chill and Serve: Refrigerate the assembled mini banoffee pies for at least 2 hours to let the flavors meld and the filling to set firmly. Before serving, optionally garnish with chocolate shavings for added texture and flavor. Serve chilled and enjoy these sweet, creamy treats.
Notes
- Ensure the can of condensed milk is fully submerged in water during cooking to prevent it from bursting.
- Let the toffee cool completely before opening to avoid burns or spills.
- You can use different biscuits for the crust such as graham crackers if digestive biscuits are unavailable.
- For a firmer crust, press the crumb mixture tightly and chill well before filling.
- Whip the cream just until soft peaks form to maintain a light texture.
- These pies are best served within 2 days for optimal freshness.
Keywords: mini banoffee pies, banoffee recipe, mini pies, no bake dessert, toffee banana pie, easy dessert, British dessert
