Classic Banoffee Pie with Dulce de Leche

This banoffee pie recipe transforms the classic British dessert by using authentic dulce de leche instead of the traditional boiled condensed milk. The result? A richer, more complex flavor and a much easier preparation process.

Why Use Dulce de Leche?

Traditional banoffee pie requires boiling unopened cans of condensed milk for hours – a time-consuming and potentially dangerous process. Our gourmet dulce de leche gives you that perfect creamy, caramel layer straight from the jar, with an authentic South American flavor that elevates this British classic.

Instructions

Step 1: Prepare the Base

1. Crush the digestive biscuits in a food processor or place in a sealed bag and bash with a rolling pin until you have fine crumbs.
2. Mix the biscuit crumbs with melted butter until well combined.
3. Press the mixture firmly into the base and sides of a 23cm pie tin.
4. Chill in the refrigerator for 15 minutes to set.

Step 2: Add the Dulce de Leche Layer

1. Warm the dulce de leche slightly in a microwave (20-30 seconds) to make it easier to spread.
2. Spread the dulce de leche evenly over the biscuit base using a palette knife.
3. Return to the fridge for another 15 minutes to firm up.

Step 3: Add the Bananas

1. Slice the bananas into rounds, about 1cm thick.
2. Arrange the banana slices over the dulce de leche layer, overlapping slightly.
3. Press gently to ensure they stick to the dulce de leche.

Step 4: Create the Cream Topping

1. Whip the double cream with icing sugar until it forms soft peaks.
2. Spread or pipe the cream over the banana layer.
3. Grate dark chocolate over the top for decoration.
4. Drizzle with extra dulce de leche for an indulgent finish.

Step 5: Chill and Serve

1. Refrigerate for at least 2 hours before serving to allow all layers to set properly.
2. Cut into slices using a sharp knife, cleaning between cuts.
3. Serve immediately for the best texture.

Chef’s Tips

• Choose ripe but firm bananas – they should be sweet but not too soft to maintain structure
• Warm the dulce de leche slightly for easier spreading, but don’t make it too hot
• Make it ahead – this pie can be made a day in advance; just add the banana layer on the day of serving to prevent browning
• Prevent banana browning – brush banana slices with a little lemon juice if making ahead

Variations

• Chocolate Banoffee: Add a layer of melted chocolate over the biscuit base before adding dulce de leche
• Salted Banoffee: Sprinkle a pinch of sea salt over the dulce de leche layer
• Individual Portions: Make mini banoffee pies using individual tart tins

This recipe showcases how authentic dulce de leche can transform familiar desserts. The complex, creamy flavor of our gourmet dulce de leche adds depth that regular caramel simply can’t match.

Made with Onda Onda’s premium dulce de leche for the most authentic taste.