Mini 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
Scale
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
Find it online: https://tastygenius.com/mini-banoffee-pies-recipe/
