Mini Banoffee Pies Recipe
Introduction
Mini Banoffee Pies are a delightful combination of sweet toffee, fresh bananas, and fluffy whipped cream nestled in a crunchy biscuit crust. These bite-sized treats are perfect for sharing or enjoying as a special dessert. Easy to make and irresistibly tasty, they bring a classic flavor to your table in a fun, individual serving.
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: Crush the digestive biscuits and mix them with melted butter in a bowl 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. Chill the crusts in the refrigerator while you prepare the filling.
- Step 2: For the toffee filling, place the unopened can of sweetened condensed milk in a saucepan, cover it fully with water, and bring to a gentle boil. Simmer for 2 hours, making sure the can stays submerged. Let the can cool completely before opening.
- Step 3: Spoon a layer of the cooled toffee into each chilled crust, spreading it evenly. Top with sliced bananas. In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form, then spread or pipe the whipped cream over the bananas.
- Step 4: Refrigerate the assembled mini banoffee pies for at least 2 hours to set and meld the flavors. Before serving, garnish with chocolate shavings if desired. Serve chilled and enjoy!
Tips & Variations
- For a quicker toffee alternative, use ready-made dulce de leche, but homemade simmered condensed milk offers a richer flavor.
- Try adding a sprinkle of cinnamon or a drizzle of caramel sauce over the bananas for extra warmth and sweetness.
- Use ripe but firm bananas to keep the texture intact and prevent mushiness.
- If you don’t have mini tartlet pans, muffin tins lined with paper cups work well for shaping individual pies.
Storage
Store the mini banoffee pies covered in the refrigerator for up to 2 days. The crust may soften slightly but will still taste delicious. Reheat is not recommended as the whipped cream will lose its texture; serve chilled for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of biscuit for the crust?
Yes, graham crackers or even shortbread biscuits can work well as substitutes, offering different flavors and textures.
Is it safe to boil the canned condensed milk?
Yes, it is safe to boil the unopened can as long as it remains fully submerged in water during the entire cooking time to prevent overheating or bursting.
PrintMini Banoffee Pies Recipe
These Mini Banoffee Pies are delightful bite-sized desserts featuring a buttery biscuit crust, homemade toffee made from sweetened condensed milk, fresh banana slices, and fluffy whipped cream topped with optional chocolate shavings. Perfect for parties or a sweet treat, these pies are simple to assemble and require chilling time to set.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 mini banoffee pies 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: British
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 until fine crumbs and combine them with melted butter in a mixing bowl, mixing thoroughly until the crumbs are evenly coated. Press this mixture into the bottom and up the sides of mini tartlet pans or muffin tins to form firm crusts, using the back of a spoon or your fingers to pack it tightly. Place the crusts in the refrigerator to chill and set while preparing the filling.
- Make the Toffee Filling: Place the unopened can of sweetened condensed milk in a saucepan and cover it completely with water. Bring the water to a gentle boil, then simmer for 2 hours, ensuring the can remains fully submerged throughout the process. Remove the can and allow it to cool completely before opening to reveal the thick caramel toffee.
- Assemble the Mini Banoffee Pies: Spoon a layer of the cooled toffee filling evenly into each chilled crust. Arrange sliced bananas over the toffee layer. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spoon or pipe the whipped cream over the banana layer on each mini pie.
- Chill and Serve: Refrigerate the assembled mini banoffee pies for at least 2 hours to allow the flavors to meld and the filling to set properly. Before serving, garnish with chocolate shavings if desired. Serve chilled and enjoy the rich, creamy, and fruity flavors of these miniature desserts.
Notes
- Ensure the can of sweetened condensed milk is always fully submerged during boiling to prevent it from bursting.
- For easier crust packing, chill the crumb mixture slightly before pressing into the tins if needed.
- Use ripe but firm bananas to avoid browning and sogginess.
- The pies can be prepared a day ahead and refrigerated, making them ideal for entertaining.
- Chocolate shavings or a dusting of cocoa powder add a decorative touch and complementary flavor.
Keywords: mini banoffee pies, banoffee tartlets, caramel banana dessert, easy mini pies, no bake pie dessert
