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Make Our Top-Rated Banoffee Pie on National Pi Day

Sunday is National Pi Day (March 14 … 3/14 … 3.14), but at Holland America Line we prefer the pie you can eat! Did you know the top three favorite pies served on board are Dutch Apple Pie, Blueberry Pie and Banoffee Pie? What, you might ask, is Banoffee Pie?

Banoffee is a classic English dessert that gets its name from the combination of banana and toffee, although it’s really made with more of a caramel. Now you can make this delicious confection at home!

INGREDIENTS:

90 grams (6 tablespoons) Butter, melted
130 grams (1/2 cup) Butter, softened
320 grams (1 1/2 cups) Sweet Graham Crackers, crushed
130 grams (1/2 cup) Brown Sugar
475 ml (2 cups) Condensed Milk
3 Bananas sliced with a few drops of lemon juice to keep from browning

Whipped Cream:
480 ml (2 cups) Cream
50 grams (1/4 cup) confectioners’ sugar
2 Bananas sliced with a few drops of lemon juice to keep from browning
3.5 Gelatin leaves soaked in ice water*

Garnish:
1 Banana sliced with a few drops of lemon juice to keep from browning
Caramel Sauce

DIRECTIONS:

To make the crust:
Mix the graham cracker and melted butter into crumb consistency, then shape mixture into pie shell, insuring that you cover the entire base and sides of pie shell. Bake at 375F for 8-10 mins until golden brown. Tip: you can use the bottom of a measuring cup to pat down the crumb mixture into an even layer.

To make the filling:
Caramelize brown sugar in thick-bottom pan on medium heat, then remove from heat and mix in soft butter well. Place back on heat and add the condensed milk. Bring to boil, stirring continuously to make thick caramel. As soon as it starts to thicken, remove from heat. Now spread filling over graham cracker crumb, allow to chill down in the refrigerator. Layer sliced bananas over the thick caramel.

To make the topping:
Using a hand or stand mixer with a whisk attachment, whip the cream and sugar on medium-high speed until soft/loose peaks form, about 3-4 minutes. Melt the gelatin then fold in whipped cream and two sliced bananas. Spread over caramel and banana layers in the pie shell, then allow to chill in the refrigerator.

Slice pie into equal portions and plate, then decorate with sliced banana garnish and drizzle with caramel sauce.

* Note, if you can’t get gelatin leaves, you can make a simple whipped topping (or even use store-bought).

5 Comments
  • C.B. van der Werke

    I have already giving my comments that I cannot connect to the registration server

  • Kathy

    should the recipe read 1/4 cup butter, melted for pie crust instead of “4cups butter, melted”

  • Julie

    Let us check on that, but it is a lot of butter that’s needed.

  • Julie

    Hi, which server are you trying to connect to?

  • Lindsey

    I just had the memory of eating this delicious pie on an Alaskan cruise we took with Holland a few years back. Searched and found this was posted five days ago! What luck!

    Thank you so much for sharing this recipe. I can’t wait for the chance to sail Holland again (hopefully) soon!

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