Banoffee Pie

| Banoffee Pie

Banoffee Pie

Banoffee Pie is a popular dessert which we have put a good old kiwi ingenuity twist on by using Griffin’s biscuits as a base.

This recipe has a delicious combination of burnt butter caramel, cream and banana flavours. A heavenly pie that's simple to make, and is sure to be a winner with family and friends.

  • 1 packet of Griffin's SuperWine biscuits, finely crushed (you can alternatively use Griffin's Gingernuts or Griffin's Digestives)
  • 140g Butter (melted)
  • 2 Bananas (sliced)
  • 2 Cups Cream, whipped
  • 1 Dark Chocolate Bar, shaved


Brown Butter Caramel Sauce:

  • 85g Butter
  • 1 cup White Sugar
  • 140mls Cream (Just over ½ cup)
  • ¼ Salt

Banoffee Pie

  1. To prepare the pie base, add your crushed Griffin's biscuits and melted butter to a mixing bowl and stir to combine. Press this mixture into the base of a round pie/tart dish and bake it at 180°C for 5-10 minutes, or until it’s slightly browned. 
  2. Next up, make the brown butter caramel sauce (see recipe below). 
  3. Then you want to prepare the other elements of the pie: thinly slice bananas into uniform slices, and whip the cream.
  4. Now it’s time to assemble. Take your pie base and pour over the burnt butter caramel sauce. Spread out evenly using a spatula. 
  5. Start by placing a layer of bananas all over the caramel, then spread the whipped cream over the top. Finish by dusting it with shaved chocolate.


Brown Butter Caramel Sauce

  1. To make the caramel sauce, you will need a heavy bottomed, high-sided saucepan that is preferably stainless steel or light in colour. This will allow you to visually determine when your butter and caramel are ready, by easily observing the colour changes.
  2. Start by browning the butter. Place the butter in the saucepan and heat it on a medium-low heat. As the butter cooks, whisk or swirl the pan frequently. You will notice golden brown flecks forming at the bottom, once the flecks are golden brown and the butter smells nutty, remove the pan from the heat immediately. This happens very quickly, so watch closely to avoid burning your butter. As soon as you think it is ready, pour it into a cool bowl to set aside to cool. Wash and dry your saucepan thoroughly.
  3. Next, melt the sugar. Add the sugar to the saucepan and heat it over a medium-low heat. Stir the sugar often with a rubber spatula. After a few minutes, the sugar will begin to melt into a whiteish, then light brown liquid, which will look clumpy. More clumps will appear, but eventually they will melt into a brown liquid. Be sure to stir often and break up any clumps that form. Ensure that all the clumps of sugar have melted before proceeding to the next step.
  4. To make the caramel sauce, slowly pour the browned butter into the saucepan while whisking continuously. Turn off the burner and remove the pan from the heat. Add the cream slowly while whisking continuously. Turn off the heat and remove the pan. Add the cream slowly while whisking continuously. The mixture will bubble up vigorously but keep whisking and it will eventually settle down. The bubbling will subside, and the mixture will become a glossy sauce. Turn the burner back on to low heat and simmer for 1-3 minutes, whisking often. The sauce will thicken as it cools, so if it appears thin, give it time to cool. Finally stir in the salt after the sauce has cooled for a little bit.



Our Biscuits

Griffin’s, New Zealand’s favourite biscuit bakers, has been delighting Kiwis' taste buds for over 150 years. Whether it is a seriously dunkable Gingernut or a truly indulgent ToffeePop, everyone has a favourite Griffin’s bikkie.

View Our Range
griffins biscuits