This post has a health warning… not for the faint-hearted!
I have been making this “pie” for years now, but very infrequently because it is just soooo decadent! Recently my friends
asked begged me to make it again for them and I agreed. You just have to spoil yourself and your guests occasionally now, don’t you? 😉 Then sadly they had to cancel that day, and I had already made this pie… well, we managed to eat half of it between us over a couple of days, but it’s definitely the kind of dessert for a crowd!
The original recipe for Banoffee Pie has a pastry base and the content varies slightly. This one is actually a Banoffee Cheesecake, the recipe coming from an ancient “Vegetarian” magazine in the 90s. Now if you’re still wondering what banoffee is, you haven’t lived! It’s a crossover dessert of caramel, bananas, cream and often chocolate…. Now I’ve got your full attention, here’s the recipe…. no low-fat stuff here – if you’re going to make it, then you have to go the whole hog. Forget the calories and go for the real full-fat cream cheese and the thickest cream you can find!
- 225g (8 oz) can sweetened condensed milk or Nestle Carnation Caramel
- 200g (7 oz) (Philadelphia) full-fat soft cream cheese
- 300ml (1 1/4 cups) double cream, whipped
- 3 bananas
- 1 tbsp lemon juice
- 275g (9 1/2 oz) milk chocolate digestive biscuits, crushed (I think “graham crackers” are the same…)
- 85g (3/4 stick) butter
- If, like me, you can’t always get hold of the caramel, place the unopened can of sweetened condensed milk in a large pan of simmering water and cook over a medium heat for two hours. Keep the water on a steady rolling boil, and top up with extra water as necessary. DANGER! DON’T LET IT BOIL DRY! Carefully remove the tin…. HOT! and allow to cool completely. I always do this the night before I assemble the pie.
- For the biscuit base, grease the base of a 23cm (9inch) flan dish. Grind the chocolate biscuits to fine crumbs – if you don’t have a magic tool like mine you can crush then in a freezer bag. (Tip: cool the biscuits first). Melt the butter in a large pan, then stir in the crushed biscuits until well combined. Press the mixture into the base of the prepared dish and chill for at least 1 hour.
- For the topping, beat the cream cheese with the caramelized condensed milk/Carnation caramel – using a fork – until smooth. Mash the bananas with the lemon juice and fold carefully into the cream cheese mixture, and finally fold in the whipped cream. Pour over the biscuit base and chill for at least 4 hours or even overnight until set.
- If you like, another banana can be sliced and sprinkled with a little lemon juice, and put on top just before serving. Chocolate shavings also look nice as a finishing touch. (It’s a bit tricky getting the first slice out 😉 , but having tried all sorts of tins and dishes in the past, both with or without greaseproof paper, this is the best so far.)
Serves about a hundred! (Okay, 8 to 10)
Savour each and every deliciously naughty, creamy mouthful! 😀