In this blog post, I’ll show you how to make a banoffee pie using Mary Berry’s recipe, which is easy, classic, and crowd-pleasing. You’ll also learn some tips and tricks to make your pie even more amazing. Let’s get started!
What is Banoffee Pie?
Banoffee pie is a dessert that consists of a biscuit base, a layer of toffee or caramel, sliced bananas, whipped cream, and chocolate shavings or cocoa powder. The name is a combination of banana and toffee, which are the main ingredients of the pie. Banoffee pie was invented in 1972 by Ian Dowding and Nigel Mackenzie, the owner and chef of The Hungry Monk restaurant in East Sussex, England. They were inspired by an American recipe for “Blum’s Coffee Toffee Pie” and adapted it by adding bananas and changing the base to biscuits.
What is Mary Berry Banoffee Pie?
Mary Berry Banoffee Pie is a delicious dessert that consists of a biscuit base, a layer of toffee or caramel, sliced bananas, whipped cream, and chocolate shavings or cocoa powder. The name is a combination of banana and toffee, which are the main ingredients of the pie. Mary Berry Banoffee Pie is based on Mary Berry’s recipe, which is easy, classic, and crowd-pleasing. Mary Berry is a British food writer and television presenter, best known for her role as a judge on The Great British Bake Off.
Why You Love this Recipe
There are many reasons to love this recipe, such as:
- It’s simple and easy to make, using only a few ingredients and minimal cooking time.
- It’s rich and indulgent, perfect for satisfying your sweet tooth and impressing your guests.
- It’s versatile and adaptable, allowing you to use different types of biscuits, cream, chocolate, or caramel, depending on your preference and availability.
- It’s a classic and timeless dessert, loved by many people across generations and cultures.
Ingredients Needed to Make Mary Berry’s Banoffee Pie
Here are the steps to make Mary Berry’s banoffee pie, along with some pictures and explanations to help you along the way.
You will need the following ingredients:
- A 20cm (8in) round, spring-form tin with deep sides, and a piping bag (optional)
For the base:
- 150g (5oz) digestive biscuits (about 10)
- 75g (3oz) butter
For the filling:
- 75g (3oz) butter,
- 75g (3oz) light muscovado sugar
- 1 x 397g tin of full-fat condensed milk
- 1 tsp vanilla extract
For the topping:
- 3 small just-ripe bananas,
- 300ml (10fl oz) double cream,
- 1 tbsp icing sugar
- 50g (2oz) dark chocolate, chopped or shaved, or 1 tbsp cocoa powder
Instructions to Make Mary Berry Banoffee Pie
Step 1: Prepare the Tin and the Base
- Line the sides of the tin with strips of cling film (using a little water to help the cling film stick) and then line the base with a disc of baking paper. This will make it easier to remove the pie from the tin later.
- Place the biscuits in a freezer bag and finely crush them with a rolling pin, or pulse them until fine in a food processor. You want to have fine crumbs that will stick together when pressed.
- Melt the butter in a non-stick saucepan over low heat, then add the biscuit crumbs and mix well. You should have a wet, sandy mixture that holds its shape when squeezed.
- Spoon the mixture into the base of the tin and press down with the back of a spoon to level. Make sure the base is compact and even, without any gaps or cracks.
- Place the tin in the fridge for 15 minutes to set the base.
Step 2: Make the Filling
- In the same saucepan, heat the butter and sugar over low heat, stirring until combined. You want to dissolve the sugar and create a smooth, caramel-like sauce.
- Add the condensed milk and bring to a boil, stirring continuously for 2–3 minutes or until dark golden. Be careful not to over-boil or the mixture will become grainy and fudge-like. You want to have a thick, glossy, and sticky toffee that coats the back of a spoon.
- Add the vanilla extract and stir well. This will add some flavor and aroma to the toffee.
- Pour the toffee over the biscuit base and spread it evenly with a spatula. Make sure to cover the whole surface and reach the edges of the tin.
- Place the tin in the fridge for at least 1 hour or up to 24 hours to set the filling.
Step 3: Add the Bananas and the Cream
- Peel and slice the bananas and arrange them in neat rounds on top of the toffee. You want to cover the whole layer of toffee with banana slices, without leaving any gaps. The bananas will add some freshness and contrast to the rich and sweet pie.
- Whip the cream and the icing sugar in a bowl until soft peaks form. You want to have a light and fluffy cream that holds its shape when lifted with a whisk. The icing sugar will add some sweetness and stability to the cream.
- Spoon or pipe the cream over the bananas and level with a spatula or the back of a spoon. You want to have a thick and smooth layer of cream that covers the whole pie. You can use a piping bag with a star nozzle to create some swirls or rosettes for decoration if you like.
Step 4: Finish with Chocolate or Cocoa Powder
- Melt the chocolate in a bowl set over a pan of gently simmering water, stirring occasionally. Make sure the bowl does not touch the water and the chocolate does not overheat or burn. You want to have smooth and shiny melted chocolate that can be drizzled over the pie.
- Alternatively, you can use cocoa powder instead of chocolate, if you prefer a less sweet and more bitter topping. You can use a fine sieve or a shaker to dust the cocoa powder over the pie.
- Remove the pie from the tin, peeling off the cling film and sliding the baking paper from underneath. Transfer the pie to a serving plate and zigzag the melted chocolate over the top, making sure it’s cool or it will melt the cream. Or, sprinkle the cocoa powder over the top, covering the whole surface.
- Chill the pie in the fridge for another hour to set the chocolate or the cocoa powder.
What Do I Serve With Mary Berry Banoffee Pie?
Mary Berry Banoffee Pie is a dessert that can be enjoyed on its own, or with some accompaniments, such as:
- A scoop of vanilla ice cream, for some extra creaminess and contrast.
- A drizzle of salted caramel sauce, for some extra flavor and decadence.
- A sprinkle of chopped nuts, such as pistachios, almonds, or hazelnuts, for some extra crunch and texture.
- A dollop of whipped cream or yogurt, for some extra lightness and freshness.
Pro Tips to Make Perfect Mary Berry Banoffee Pie
Here are some pro tips to make your banoffee pie even more perfect:
- Use just-ripe bananas, not too green or too brown, for the best flavor and texture.
- Chill the pie well before serving, to make it easier to cut and to prevent the cream from melting.
- Cut the pie with a hot, wet knife, to make clean and neat slices.
- Serve the pie at room temperature, to enjoy the full flavor and texture of the ingredients.
Variations of Mary Berry Banoffee Pie
You can also try some variations of Mary Berry Banoffee Pie, such as:
- Use different cookies like gingersnaps or chocolate wafers for the crust
- Swap dark chocolate for milk or white chocolate shavings
- Add coffee, hazelnut, or peanut butter to the caramel
- Layer fresh fruit like raspberries or strawberries with bananas
- Mix cream cheese into the whipped cream for a tangy twist
- Garnish with toasted nuts, coconut flakes, or crumbled biscuits
- Drizzle with caramel, fudge, or chocolate sauce before serving
How do I store Mary Berry Banoffee Pie Leftovers?
If you have any leftovers of Mary Berry Banoffee Pie, you can store them in the fridge for up to 3 days, covered with cling film or foil. However, it’s best to eat them as soon as possible, as the bananas may start to brown and the cream may start to wilt.
How to keep the bananas from browning
To prevent the bananas from browning, you can:
- Brush them with some lemon juice or honey, to create a protective layer and to add some acidity or sweetness.
- Cover them with some cling film or foil, to reduce the exposure to air and light.
- Sprinkle them with some antioxidant powder, such as vitamin C or citric acid, to slow down the oxidation process.
How to keep the cream from wilting
To prevent the cream from wilting, you can:
- Whip the cream with some icing sugar or gelatin, to add some sweetness and stability.
- Refrigerate the pie well before serving, to keep the cream cold and firm.
- Serve the pie in small portions, to avoid leaving the cream out for too long.
How do I reheat Mary Berry Banoffee Pie Leftovers?
If you want to reheat Mary Berry Banoffee Pie leftovers, you can:
- Microwave them for a few seconds, until warm but not hot. Be careful not to overheat or the cream will melt and the toffee will harden.
- Oven-bake them for a few minutes, until warm but not hot. Cover the pie with some foil to prevent it from drying out or burning.
- Enjoy the cold, as they are still delicious and satisfying.
Final Words
Mary Berry’s classic banoffee pie is the ultimate crowd-pleasing dessert. With a crisp cookie crust, luscious caramel filling, fresh banana slices, and billowy whipped cream, every bite delivers a sweet treat. Feel free to customize with different crusts, fruits, nuts, or sauces to make this pie your own. Thanks to Mary Berry’s foolproof recipe, anyone can achieve pie perfection. Serve chilled for a cool and creamy slice of banana toffee heaven. Enjoy this British classic as is or get creative with delightful variations.
