5 ingredient {easy peasy!} banoffee pie recipe

Each month Erin, of Erin Made This, emails me through a recipe that she’s made for us. Each month it’s like Christmas. I’m such a big fan of what she does {easy recipes, stunning photos!}, and I love that I never know what I’m going to get. This month she kinda blew my mind, and now I’ve got a hankering for something very sweet. Like these…

I think it’s important to have a good repertoire of easy dinner party desserts. You know, the ones you can quickly throw together because you foolishly invited everyone over for dinner on a Friday night. After a huge week at work. Yeah, that one.

My favourite desserts for times like these are one bowl flourless cakes, simple tarts or a fruit and cheese platter.

These Banoffee Pies are now joining that list. There are only five ingredients in these simple, no bake Banoffee Pies and you can throw them together in about 30 minutes which makes them perfect dinner party fare.

The recipe calls for making your own caramel from sweetened condensed milk, but honestly, caramel top and fill or any thick caramel sauce will do here. You could adapt the recipe to make a large pie to share!

5 Ingredient Banoffee Pies (Makes 4)

Ingredients

250g Chocolate Ripple Biscuits {or any other hard, chocolate biscuit/cookie}
100g butter, melted
1 can sweetened condensed milk {or caramel top and fill, thick caramel sauce or dulce de leche}
2 bananas
200mL thickened cream

Method

1. If you’re making the caramel, place the unopened can of sweetened condensed milk in a slow cooker, covered in water and cook for 6 hours. You can speed it up by doing the same in a saucepan on the stove, boiling for two hours.
2. Brush 4, 8cm fluted tart pans {with a removable base} with some of the melted butter.
3. Place the biscuits in a food processor and blend until a fine crumb forms.
4. Remove 2 tablespoons of the crumb and set aside.
5. Add the remaining melted butter to the biscuit crumb and blend until well combined.
6. Divide the mix over the tart tins and press in firmly and evenly. Place in the refrigerator for 5 minutes {any longer they will set in the tin}.
7. Meanwhile, slice the bananas and whip the cream with a hand beater. Set aside.
8. Remove the tarts from the tins and add a spoonful of caramel then spread it evenly.
9. Top with the bananas and then the cream.
10. Sprinkle over the reserved biscuit crumb and serve or store for a couple of hours in the refrigerator.