Skor Banoffee Pie
In general, people have a sweet tooth 🦷. It’s always nice to end a lovely meal with a dessert. During the warmer months, none of us want to turn the oven on and bake something unless it doesn’t take too much time and isn’t too involved.
Besides ice cream 🍦, there are many other desserts that can be made during these months…
I think of No-Bake Strawberry Cheesecake, Mango Purée with Mixed Berries and Cointreau, Butterscotch Pie, Fruit Salad, No-Bake S’mores Cake, Granita, Pineapple Cherry Dump Cake, Biscoff Icebox Cake, Berry Jelly Mold, Atlantic Beach Pie, and so on…
Another one that is definitely a summer sweet treat is my Skor Banoffee Pie! Insanely easy to make 👩🍳👨🍳, this pie is pure decadence! With a graham cracker crust filled with dulce de leche, banana slices, chopped toffee, and topped with whipped cream, and then more chopped toffee, this is irresistibly delicious!
Where in the world does this name come from? Simple. Banana + toffee = Banoffee! Don’t get me wrong, I love English toffee, but one that I can’t get enough of is Skor® toffee bits! This North American confection saw its debut back in the States in 1981, soon followed by Canada 🍁 in 1983.
For those of you who don’t know about this candy, it’s a thin bar of butter toffee covered with milk chocolate. Not only is there that rich melt-in-your-mouth buttery heaven, but it’s also coated with chocolate! It’s OMG x 100… 😵
Now let’s redo the equation 🧮… Banana + Skor® toffee bits = Skor Banoffee Pie!
There’s that sweet and buttery crust filled with dulce de leche, a gorgeous rich caramel goodness! Then comes the banana slices followed by Skor, a mix of toffee and chocolate 🍫. To wrap everything up deliciously, whipped cream and more Skor® bits on top. C’mon, who can resist that?
The graham cracker crust is made first. Like cheesecakes or any other desserts 🍰 using this type of crust, it has to resemble damp sand before dropping it into a pie dish. I use a 9-inch non-stick springform pan for a very specific reason… it’s easier to handle when it’s time to portion and serve.
Like I explained in both my regular graham cracker and chocolate honey graham cracker pie crust tutorials 💻, the crumb mixture has to be compacted until it’s no longer loose and crumbly. Don’t overdo it and pack it too tightly otherwise the crust will get dense and become hard.
After the crust is quickly baked, it has to completely come to room temperature… simply forget about it. It can take anywhere from 30 to 60 minutes ⏰ depending on the kitchen temperature and the environment. I normally bake it earlier in the day, and return to it a few hours later.
When it’s time to assemble, the dulce de leche is poured into the cooled crust and spread out evenly. I personally never use cajeta, which is made from goat’s milk rather than cow’s milk 🐄. I would assume that both can be interchangeable. If you use cajeta, please let me know how it turns out…
Dulce de leche is pure decadence. Every time I make it from scratch, I have to resist the temptation to take a big scoop 🥄 of it and shovel it into my mouth. It’s one of those mental challenges that I need to constantly remind myself of that this ingredient is necessary for the recipe.
Banana slices 🍌 come after. If this fruit is not your gem, or like my mother, you can’t digest it, you can substitute grilled peaches. In that case, the pie should be called “Peachnoffee”… does that really make sense, lol!
Then come Skor® toffee bits, whipped cream, and more toffee bits on top. Making whipped cream from scratch is super easy, and here’s the link… Perfect Whipped Cream Every Time – How to To save time, you can always use Cool Whip, but not the whipped cream from the aerosol cans – reserve those for fruits 🍓 or Spanish coffees.
There are a couple of differences between homemade whipped cream and Cool Whip. While one is light, fluffy 💭, and airy, the other one’s texture resembles marshmallow. It’s also firmer and sweeter than whipped cream.
With a rich combination of ingredients, this scrumptious Skor Banoffee Pie is always a crowd-pleaser 👨👩👧👦! It’s a dessert that nobody can resist! This classic British dessert is perfect for your summer gatherings or potlucks!
Bon Appétit! 🍽
Here are more scrumptious pie recipes for you to try… 😀
– Flapper Pie
– Bing Cherry Pie
– Coconut Cream Pie
– Bumbleberry Pie
– Lemon Meringue Pie
– Apple Cheese Pie
– Country-Style Blueberry Pie
– Silk & Satin Chocolate Pie
– Key Lime Pie
and for even more dessert recipes, click on this link… Recipe Category • Dessert
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Skor Banoffee Pie
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Ingredients
GRAHAM CRACKER CRUST
- 1 1/2 cups honey graham cracker crumbs
- 1/4 cup brown sugar
- 1 small pinch ground Himalayan pink salt
- 6 tbsp. unsalted butter, melted
FILLING
- 1 1/4 cups homemade dulce de leche tips & tricks
- 2 large bananas, sliced
- 1/2 cup Skor® toffee bits, cut into small pieces
TOPPINGS
- 2 cups whipped cream see Recipe
- 1 tbsp. diced Skor® toffee bits, for garnish
Directions
GRAHAM CRACKER CRUST
- Preheat oven to 350ºF.
- In the bowl of a food processor, combine all the ingredients except butter. Place the lid and process until mixed.
- Remove the pusher and while the appliance is running, slowly pour in melted butter through the feeder tube.
- Process until it resembles something similar to damp sand. To know if it’s the right consistency - take a measuring spoon, compress the mixture, drop it in your hand, and if it holds its shape, then it’s fine.
- Drop the mixture into a 9-inch non-stick springform pie plate – if you don’t have a non-stick one, lightly grease it with butter.
- Using the bottom of a small measuring cup or glass, press crumbs firmly up the sides as high as possible and evenly on the bottom.
- Transfer the pie plate to the preheated oven and bake for 5 minutes.
- Remove from the heat and place it on a wire rack. Set aside to cool completely while making the whipped cream.
FILLING
- When the pie crust is at room temperature, pour in dulce de leche, and using a spatula, spread it out evenly.
- Place banana slices on top before sprinkling on pieces of toffee bits.
TOPPINGS
- Evenly spread whipped cream on top of the pie and garnish with toffee bits.
- Refrigerate pie for 2 hours before serving.
- Cover leftovers and store in the fridge for up to 2 days.
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