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Boston Banoffee Pie

Image of Boston Banoffee Pie

115g/4oz/ cup butter, diced
200g/7oz can skimmed, sweetened condensed milk
115g/4oz/ cup soft brown sugar
30ml/2 tbsp golden (light corn) syrup
2 small bananas, sliced
A little lemon juice
Whipped cream, to decorate
5ml/1 tsp grated plain (semisweet) chocolate

For the pastry

150g/5oz/1 cups plain (all-purpose) flour
115g/4oz/ cup butter, diced
50g/2oz/ cup caster (superfine) sugar


Serves: 6


1. Preheat the oven to 160°C/325°F/Gas 3. In a food processor, process the flour and diced butter until crumbed. Stir in the caster sugar and mix to form a soft, pliable dough.

2. Press into a 20cm/8in loose-based flan tin (tart pan). Bake for 30 minutes.

3. To make the filling, place the butter in a pan with the condensed milk, brown sugar and syrup. Heat gently, stirring, until the butter has melted and the sugar has completely dissolved.

4. Bring to a gentle boil and cook for 7-10 minutes, stirring constantly, until the mixture thickens and turns a light caramel colour.

5. Pour the hot caramel filling into the pastry case and leave until completely cold. Sprinkle the banana slices with lemon juice to prevent them from discolouring and arrange them in overlapping circles on top of the filling, leaving a gap in the centre. Pipe a generous swirl of whipped cream in the centre and sprinkle with the grated chocolate. Serve freshly decorated.

Energy 608Kcal/2547kj; Protein 6.4g; Carbohydrate 78.5g, of which sugars 58.9g; Fat 32g, of which saturates 20.1g; Cholesterol 82mg; Calcium 169mg; Fibre 1.1g; Sodium 299mg

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