Fyffes Banoffee Pie

Fyffes Banoffee Pie


For the crust:

  • 250g digestive biscuits, crushed
  • 100g butter, melted

For the filling:

  • 1 (397g) tin caramel (dulce de leche)
  • 3-4 bananas
  • 300ml fresh cream, whipped to soft peak
  • 1 tbsp plain cocoa


  1. To make the crust, add melted butter to the crushed biscuits, then mix well. Press into the bottom and up the sides of a 20cm (8 inch) loose bottomed pie dish. Refrigerate for about 20-30 minutes.
  2. Spread caramel over the biscuit base, then cover with a layer of sliced banana. Spoon whipped cream over the banana, then sprinkle with cocoa powder. Chill until ready to serve.
  3. Will keep for 2-3 days in the fridge.
  4. Crust can be made ahead of time and kept refrigerated covered in clingfilm for up to a week, or frozen for 4 weeks.

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