Try Home Chef winner’s creamy banoffee pie

Home Chef Challenge winner Barry C. Parsons shares his recipe for a decadent dessert made with biscuits, toffee, bananas and cream. Learn more about Barry, and click here to enter your own recipes to TODAY's Home Chef Challenge!

Banoffee pie
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  • For biscuit base

    • 2 1/4 cups digestive biscuit crumbs (pulse biscuits in food processor)
    • 1/2 cup melted butter
    • 3 tbsp sugar
  • For toffee filling

    • 1/2 cup melted butter
    • 1/2 cup firmly packed brown sugar
    • 2 tsp vanilla extract
    • 1 10 oz (300 ml) can sweetened condensed milk
  • Banana cream topping

    • 2 cups whipping cream
    • 3 tbsp icing sugar
    • 1 tsp vanilla extract
    • 4 ripe bananas, sliced


Baking Directions:

For biscuit base:Mix together ingredients for the biscuit base. Press into the bottom and sides of a lightly greased 9 inch springform pan, about an inch and a half up the sides of the pan will do. Bake in a preheated 350 degree F oven for 10 -12 minutes. Remove from oven and cool in the pan on a wire rack.For toffee filling:In a small saucepan combine melted butter, brown sugar and vanilla extract. Bring to a slow boil until foamy, then add condensed milk. Bring back to a slow boil over medium low heat. and cook stirring continuously for another 3 or 4 minutes until the mixture darkens slightly. Remove from heat and pour into the prepared cookie crumb crust. Chill for 2 hours or more until thoroughly cooled.For banana cream topping:Add whipping cream, icing sugar and vanilla extract to the bowl of an electric mixer. Beat together until soft peaks form, then gently fold in bananas.Spread the banana cream topping over the toffee filling and garnish the top of the pie with chocolate shavings if desired. Chill for about another hour before serving.

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