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Banoffee Pie Recipe

Banoffee Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (204)

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Average Rating:

Total Reviews: 204

Showing 31-40 of 204

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  • on September 24, 2010

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    This pie was great!! It didn't last long in my house. The only thing that was hard for me was the condensed milk...i'm going to try boiling the cans.

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  • on September 18, 2010

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    This recipe was very easy for me, I read all reveiws before I started!
    I figure out that all that everyone who was disappointed was having trouble with the Dulce De Leche. It waas great and simple, put 2 cans of condensed milk in boiling water to the brim of the cans and let it boil for 1hours and 45 minutes in large covered pot.Then let the can cool down before placing on a cool graham cracker crust then refreigrate over nite. Before serving make your whip cream as directed but add one packet of splender to whole the cream together. Then enjoy this sweet yummy pie!!!

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  • on September 17, 2010

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    I followed recipe to the letter and ended up with soup pie! Waste of time, money and energy.

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  • on June 23, 2010

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    I AM NOT A BIG BANANA FAN BUT i LOVED THIS PIE, IT WAS EASY TO MAKE AND MY BOYFRIEND AND MY KIDS LOVED IT. I MADE IT FOR LAST NITES DINNER AND THERE IS ONLY 1 SLICE LEFT!!!. iT WAS AWESOME! ANOTHER GREAT FRECIPE FROM PAULA .

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  • on April 22, 2010

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    Just read this recipe randomly. I love banoffe pie..I used to eat it as a kid when my mum made it. Thought I'd add a tip to make to an easier recipe. Put a can of condensed milk in boiling water and let it boil for 3 hours. WAY less mess and pretty simple. Just make sure to keep it topped off and don't open the can right away and it will spill over. Be sure to let the can COOL!!

    Very tasty pie :

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  • on March 30, 2010

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    I decided to make this pie for my brother in law in celebration for ending his 1 year of chemo. We could not figure out the condensed milk. When I followed Paula's instructions, cooking the milk did not change at all. My sister looked it up on the computer and it said it needed to be in a 425 degree oven for 45 minutes. We spent four hours trying to make this pie. I was so disappointed in the outcome, in fact, Paula really disappointed me on this one. The directions need to be clearer

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  • on March 29, 2010

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    My husband loves this pie! It is a little too sweet and rich for me but it is very good!! Thanks Paula!!!!! :

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  • on March 21, 2010

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    Does Paula Deen have comments on how to get the toffee to thicken at altitude?

    Tried everything.

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  • on March 10, 2010

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    I did my two unopened cans of sweetened condensed milk, covered in water, in a crock pot set on low. That way I didn't have to monitor the water level...and have unattended simmering/boiling water on the stove for so long! I can't really tell you for how long, though, since I had it cooking all day. I did take out a can at one point and carefully shook it to see what consistency it seemed to have It still seemed a bit too liquid to me, so I put it back in the crock pot again. Once I decided it was done enough, I popped open one of the cans; it did spurt out a bit (I was careful and used a paper towel to open it, but it was a great color and consistency. By today, it is thickened a bit and very tasty. I plan on making this pie for my husband's birthday today!

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  • on March 07, 2010

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    First of all you need to jack up the temperature to like 425 f because her oven is a convection oven which cooks like 20-30 % faster than most ovens i would like to believe we have home which are convectional and secondly this is a same day dessert you dont want to keep this overnight in the fridge because who enjoys cold banana and plus it has whipped cream which will run after a period of time plus the carmelized mixture we use is not toffee so it wud not look to pretty the next day

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