Print
Mini banoffee pies

Mini Banoffee Pies

These mini banoffee pies are such a refreshing dessert. A great combination of textures and flavors. Enjoy it with a cup of hot tea.
Course Dessert
Cuisine United Kingdom
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 296 kcal
Author Lizet Bowen

Ingredients

Base

  • 1-3/4 cup flour (250g)
  • 1/4 cup rice flour (50g)
  • 1 egg
  • 2/3 cup cold butter (151g)
  • 1/4 teaspoon of salt

Filling

  • 1 can condensed milk
  • 4 bananas
  • 1/2 to 1 cup whipping cream
  • 1 to 2 tablespoons icing sugar
  • Grated chocolate if desired

Instructions

  1. In a large saucepan, put a can of condensed milk and water. Boil for 3 hours. Making sure that the can is covered with water at all times. After 3 hours, remove the can from the hot water with kitchen tongs and allow to cool completely before using.
  2. For the base: preheat the oven to 176°C/350°F. In a food processor, add flours, butter, egg and salt. Pulse 5 times. In a floured surface, knead the dough until it comes together. Grease 12 - 8cm, tart tins or a large one (24cm). For the individual pies: divide the dough into 12 portions; with the help of your fingertips, spread the dough covering the whole tin. Prick the bottom with a fork. For one big pie: On a floured surface, roll the dough, cover the pie tin with dough. Prick the base with a fork. Bake the individual pies for 15 minutes and for 20 minutes the big one. Let it cool completly.
  3. Whipping cream: 10 minutes before beating, put in the freezer. Remove from the freezer, pour the cream in a medium bowl and add icing sugar. Beat with electric mixer until thick.
  4. To assemble: divide the toffee among the 12 pie crusts. Add sliced bananas. Spread whipped cream evenly and if desired, grate a little chocolate on top.

Recipe Notes

Things you can do ahead of time:

Boil condensed milk (a few days before serving)

Bake the base and keep it in a sealed container (a few days before serving)

Cut bananas and squeeze half a lemon, and mix. Keep in the fridge (a few hours before serving)

Tips: Before assembling the pies, stick the toffee (in a microwave safe container) in the microwave for 30 seconds

Depending on how much cream you want use, you can cream 1/2 cup of cream with 1 tablespoon of sugar, or 1 cup of cream with 2 tablespoons of sugar.

The time on this recipe card does not include the 3 hours of boiling the condensed milk.