Banoffee Fudge Pie



  • Pie pastry
  • 1/3 cup butter or margarine
  • 1/4 cup soft brown sugar
  • 2 tablespoons milk
  • 1 cup condensed milk
  • 3-4 bananas, thickly sliced
  • Lemon juice
  • 1 1/4 cups heavy cream


  1. Roll out the pastry and use to line 9 inch loose-bottomed flan pan. Cover with baking parchment and fill with baking beans and bake in a preheated oven at 400° for about 10 minutes. Remove paper and beans and bake for 5 minutes more until lightly golden.
  2. Meanwhile, heat butter and sugar in a pan and stir until dissolved. Bring to boil and boil for 1 minute, stirring continuously. Remove from heat and stir in milk and condensed milk. Return to boil for 2 minutes or until mixture is golden and very thick, stirring continuously.
  3. Arrange bananas in pastry and sprinkle with a little lemon juice. Cover completely with the fudge and allow to cool. Chill for 45 minutes until set.
  4. Whip the heavy cream and pile on top of the pie. Decorate with extra banana, sprinkled with lemon juice, if you wish. Serve within 2-3 hours.

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