Amazing Banoffee Pie Recipe
My amazing no bake Banoffee PIe is comprised of a vanilla layer crust, a toffee filling, bananas, chocolate mousse sprinkled with Heath bar bits, and coffee whipped cream to top it all off. Easy to make, easier to eat!!
Servings: 12 servings
Calories: 592kcal
Equipment
- 9x2 cheesecake or springform pan
- Small (6 quart or so) heavy bottom saucepan
Ingredients
Vanilla Wafer Crust
- 2 cups vanilla wafer crumbs (215 grams)
- 1/4 cup powdered sugar (35 grams)
- 6 tablespoon unsalted butter (90 grams)
Toffee Filling
- 4 tablespoons unsalted butter (60 grams)
- 1/3 cup light brown sugar (65 grams)
- 2 tablespoons corn syrup
- 12 ounce can condensed milk
- 1 teaspoon vanilla
- 3 medium bananas
Chocolate Mousse
- 1 cup heavy cream, divided
- 2 tablespoons clear corn syrup
- 2 1/2 tablespoons unsalted butter (35 grams)
- 5 ounces semisweet chocolate (140 grams)
- Brickle as needed
Coffee Whipped Cream
- 2 teaspoons instant coffee, more or less to taste
- 1 teaspoon vanilla extract
- 1 1/4 cup heavy cream
- 1/4 cup powdered sugar (35 grams)
Instructions
Vanilla Wafer Crust
- Spray a 9x3" cheesecake pan or springform mold with a non-stick baking spray. Set aside.
- Place the vanilla wafers and powdered sugar in the bowl of a processor. Process to make crumbs.
- Remove to a bowl and add the melted butter. Stir with a fork until all of the crumbs are uniformly coated.
- Press the crumbs evenly and firmly into the bottom of the pan.
Toffee Filling
- Place he butter, sugar, and corn syrup into a heavy saucepan, over a low heat, stirring all the time until the sugar has dissolved and it comes to a rapid boil
- Add the condensed milk and bring back to a rapid boil for about a minute or two, whisking all the time until thickened and golden. Remove from the heat and add the vanilla.
- Spread the toffee over the base and bring to room temperature. This may be made a day or two ahead and refrigerated if desired. Bring to room temperature before adding the bananas.
Chocolate Mousse
- Combine 1/2 cup cream, cornsyrup and butter in a small saucepan. Heat until the butter melts cut do not let it boil. It should be steamy hot but not boiling.
- Remove from the heat and submerge the chocolate. Wait for 2 minutes the gently whisk until smooth. Set aside at room temperature until thickened. This may take several hours.
- This may be made several days ahead and refrigerated. Bring to room temperature to use.
- Whip the remaining 1/2 cup cream to medium stiff peaks and fold into the chocolate mixture.
- Slice the bananas thickly and cover the toffee. Press them into the toffee lightly.
- Spread the chocolate mousse layer over the bananas.
- Sprinkle heavily with the brickle and refrigerate to set.
Coffee Whipped Cream
- Dissolve the coffee in the vanilla. Add all of the ingredients to the bowl of a mixer. Beat on medium until it begins to thicken, then raise it a bit higher and beat until stiff peaks form.
- Fit a piping bag with a #6 open star tip and pipe a wide border around the edge of the pie.
- Store the pie in the refrigerator for a day or two. Set it out at room temperature for 20 to 30 minutes before serving for the best taste.
Notes
There is always an abundance of photos to guide you in the post above.
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever is given in their recipes.
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Different vanilla wafer crumbs may require more or less butter to bind them. I used Nilla Wafers which work well with the amount of butter I specify. However, if using another brand, start with about 2/3 the butter and add more as needed. You just want them to hold together to form the base.
The bananas should be all yellow preferably. Really ripe bananas, while perfect for banana bread aren't good here.
Heavy cream should be used for its higher fat content.
Store the pie in the fridge but room temp it about 20 to 30 minutes for the best taste.
The coffee can be omitted from the flourish of whipped cream if desired.
Be sure to use real chocolate, not chocolate chips for the mousse.
Most recipes warn against the toffee becoming grainy from the sugar. This concern is alleviated by adding a bit of corn syrup which is an invert sugar and, added in the correct amount, will keep the toffee smooth.
Be sure to use a heavy bottom saucepan to make the toffee filling and stir or whisk constantly as the condensed milk burns quickly.
Either plain brickle or chocolate brickle can be used to top the mousse.
Nutrition
Serving: 12serings | Calories: 592kcal | Carbohydrates: 60g | Protein: 5g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 131mg | Potassium: 354mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1121IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 1mg
