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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 41-50 of 204

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  • on March 05, 2010

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    loved this recipe!! just wondering if there is a high altitude version. i had to increase temp. to 400 and cooking time to a total of 2 1/2 hours after i realized the toffee was not cooking!

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  • on February 27, 2010

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    I haven't tried this recipe out yet, but did anyone else besides myself catch the fact that Paula is using a convection oven? You can just see the fan rotating in the back as she is putting the pan(s containing the milk into the oven.

    Convection ovens cook faster than conventional ovens, plus if your thermostat is off (as most ovens are, that will also effect the caramelization time.

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  • on February 24, 2010

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    I have tried both the oven and the boiled in the can, the can worked better. WHY Paula did it this way on the TV is for safety reasons WHY? well the can way it is very very dangerest , Why Paula did not show this, because if one of these can blew up and hurt some one Paula would SUED

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  • on February 22, 2010

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    This has to be the easiest pie I have ever made and is it delicious!!! I took the suggestion of putting the unopened cans in a pot of boiling water to process rather than use the oven. It was great.

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  • on February 22, 2010

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    I read the reviews before trying this recipe and saw one review from someone from California suggesting to use Dulce De Leche in placed of the condensed milk. I did just that and it was the quickest, easiest pie I ever made and it was really good.

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  • on February 19, 2010

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    I recently saw the show and one ingredient I think might be crucial is that Paula addes one packet of sugar substitute after adding the vanilla extract to the heavy cream topping. It allows the cream to hold its shape. Just thought this might help someone.

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  • on February 09, 2010

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    I followed the recipe exactly and let the sweetened condensed milk cool for a long time while preparing other food. When I spread it into the graham cracker crust, it was a good, thick consistency. I let the pie chill in the refrigerator overnight and when I cut it, it was a disaster -- a terrible soupy mess -- couldn't even get a piece out of the pan without it running. I also felt that there was too much butter added to the crust. I watched Paula make this and it turned out great for her. I read where others thought it was the baking time for the sweetened condensed milk and guess I have to agree with them. Was glad that I had another dessert prepared for my guests.

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  • on November 24, 2009

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    This is one of the best pies ever! It is so creamy and delicious! It is also the easiest pie to prepare. I made this last Thanksgiving and everyone requested that I bring it this year too. I recommend this recipe!

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  • on November 11, 2009

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    I made this pie and I must say that I've never had a pie that was easy to make.It was they best pie I've had in a long time!! My whole family loved it.
    I even brought one to work for my co-workers

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  • on October 24, 2009

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    I just made this pie. I didn't use the oven method. I took 2 (14oz. cans of unopened sweetened condensed milk in a large pot of boiling water, covered with a lid on medium heat for 2 hours and 45 minutes exactly. I noticed that it will keep boiling only on medium heat if you keep the pot lid on. I put the water level just under the rim of the cans and occasionally added hot water to keep it at that level. When I decided I was through waiting (2/45, I poured out the water and took the cans with a potholder and opened them with my electric can opener. It bubbled out just a little, but not enough to make a mess. It was like pudding with a little gelatin jiggle. I smoothed the first can on the bottom of the pie crust (store bought. then layered three sliced bananas then smoothed over the second can. I put it in the refrigerator...and after only 15-30 minutes, its starts to become firm enough to slice a piece out.

    I don't know what everybody else is doing wrong. It seemed kinda simple to me and I'm no professional.

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