Banoffee Pie Parfaits

By Rebecca Firkser
December 13, 2015
3 Comments


Author Notes: The first time I ever heard of Banoffee pie was in Love Actually. Kiera Knightly tries to win Andrew Lincoln’s (who, incidentally, you probably know as that guy from The Walking Dead) friendship with banoffee pie. How freakin’ cute, amirite? I immediately looked up what the heck banoffee pie was, and got very very excited. It’s basically banana cream pie with dulce de leche. How had I not heard of this?!

Most recipes for this pie have a nut-infused pâte brisée pie crust or crumbled cookie crust, but you can make whatever your heart desires. *I* think the best possible choice is a digestive biscuit crust. They’re not super sweet, which balances out the very sweet bananas and toffee.
http://spicesandspatulas.com/2015/11/29/banoffee-pie/
Rebecca Firkser

Makes: ~6 mason jars

Ingredients

Crust Layers

  • ~20 digestive biscuits
  • 5 tablespoons 5 tablespoons butter or coconut oil, soft but not melted
  • pinches sea salt

Toffee and Cream Layers

  • 2 14-ounce cans sweetened condensed milk
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 3 bananas
  • 1 batch regular or coconut whipped cream (see instructions for recipe)
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • ~1 tablespoon maple syrup (more or less to taste)

Directions

  1. Make the crust: Butter or oil any kind of pie pan and set aside. It 100% doesn’t matter what you use here, as you will be destroying said crust upon its completion. Place biscuits and salt in a large food processor and pulse until you have fine, flour-like crumbs. Add the butter or coconut oil and pulse until combined. Press into prepared pan and freeze for 10 minutes. Preheat the oven to 325 degrees F, then bake crust for 8-10 minutes. Let cool completely.
  2. Make the filling: Simmer the sweetened condensed milk in medium heavy bottomed saucepan over medium heat until very thick and golden brown, stirring VERY frequently (about 25 minutes.) Do NOT walk away, as there is a strong possibility the milk will begin to burn on the bottom of the pan. If this does begin to happen and the burnt bits are only brown, you’re okay; you’ll just want to pass the milk through a fine mesh sieve when it’s done cooking. Remove from heat, transferring to a heatsafe glass bowl, and stir in the rum and vanilla extract. Let cool completely, then transfer to a jar.
  3. Put it all together: locate four or five glass jars or parfait/sundae glasses. Whip cream, syrup, and vanilla together until peaks form. Remove crust from tart pan and crumble it up completely. Slice bananas thinly. Spoon a thick layer of crust crumbles into the jars, then a layer of toffee, then a layer of bananas. Repeat until you’ve filled the jars or used up all your ingredients. Dollop a final smear of whipped cream over the bananas, then top with a sprinkle of crust. Consume immediately if you so choose, but the flavors combine fantastically after sitting in the fridge for a few hours. Dessert will last for a few days in the fridge.

More Great Recipes:
Pie|Make Ahead|Vegetarian|Dessert

Reviews (3) Questions (0)

3 Comments

meganvt01 February 17, 2016
adore this intro and recipe. first time I heard of banoffee was love actually too! so happy you came up with this!
 
Author Comment
Rebecca F. February 24, 2016
so glad you like it! if you ever make the recipe let me know how it goes :)
 
Author Comment
Rebecca F. December 26, 2015
there are typos in my recipe and this distresses me, even though they don't hinder the cooking process! the post is currently locked for testing but I'll edit it eventually, I promise ?