Banana Cream Pie with Biscuit Crust

Introduction

You make the base with crushed gingernut biscuits and melted butter, then boil condensed milk, sugar, and butter for 5 minutes to form the caramel. The finished pie gives you a firm biscuit crust, a banana layer under the caramel, and a chilled dessert that works best when you make it ahead by at least 1 hour.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 6-8 servings

Ingredients

• 9 oz (250 g / 16 ea.) gingernut (or digestive) biscuits
• 10 oz (275 g / 2¼ sticks) butter
• 1 tin (400 g / 14 oz) sweetened condensed milk
• 6 oz (175 g / ¾ cup) caster sugar
• ¼ pint (150 ml / ⅔ cup) double cream
• 2 bananas

Instructions

Base

1. Crush the biscuits into crumbs with the end of a rolling pin. This is best done inside a freezer bag to avoid spillage and loss.
2. Melt two-fifths of the butter (about 4 oz) in a large saucepan. Once melted, take off the heat and mix in the biscuit crumbs.
3. Press into the bottom of an 8-inch (20 cm) loose-bottomed pie tin, and transfer to the fridge to chill.

Filling

1. Place the remaining butter with the sugar into a medium-sized saucepan (ideally non-stick if you don’t like dish washing). Melt over a medium heat, stirring until the butter has melted and the sugar is just starting to melt.
2. Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel.

Assembly

1. Slice the bananas, arrange over the crumb base, and pour the caramel over the top.
2. Chill for at least an hour so the caramel firms up.
3. Prior to serving, whip the cream, and spoon over the top. Optionally, garnish with some grated chocolate or Cape gooseberries.

Variations

• Use digestive biscuits instead of gingernut biscuits for the base if you want a milder crust without the extra spice.
• Use salted butter in place of regular butter if you want a slight salted-caramel effect and a bit more contrast against the condensed milk.
• Increase the bananas from 2 to 3 if you want a stronger fruit layer and a softer bite under the caramel.
• Add the optional grated chocolate on top if you want a slightly bitter finish that cuts the sweetness of the filling.
• Add the optional Cape gooseberries as garnish if you want a sharper, tart contrast and a fresher finish.

Tips for Success

• Crush the biscuits to fine, even crumbs so the base holds together when you slice it.
• In the filling step, stop once the sugar is just starting to melt; if you push the heat too far before adding the condensed milk, the caramel can catch.
• Stir continuously for the full 5 minutes once the condensed milk comes to the boil, scraping the bottom and edges of the saucepan to prevent scorching.
• Chill the pie until the caramel feels set before adding the whipped cream, or the topping can slide.
• Whip the double cream to soft peaks so it spoons over the pie cleanly without turning grainy.

Storage and Reheating

Store the pie covered in the pie tin or transfer slices to an airtight container and refrigerate for up to 3 days. If you want the cleanest texture, add the whipped cream shortly before serving rather than storing it on top for multiple days.

Do not freeze the finished pie. The bananas turn watery and the whipped cream loses its texture after thawing.

This pie is not meant to be reheated. Serve it cold from the fridge, or let it sit at room temperature for 10 minutes if the caramel is very firm.

FAQ

Can you use digestive biscuits instead of gingernut biscuits?

Yes. You get a less spiced, more neutral crust, but the texture stays much the same.

How do you know the caramel is cooked enough?

After 5 minutes of continuous stirring at a boil, it should look thicker and smoother, not thin and milky. It will firm up more once chilled.

Can you make this a day ahead?

Yes. You can fully assemble the base, bananas, and caramel a day ahead, then whip and add the cream before serving for the best texture.

How do you make the crust gluten-free?

Use a gluten-free digestive-style biscuit in the same quantity. You should also check the labels on the condensed milk and any garnish if you need the whole dessert to be gluten-free.