Banana Cream Biscuit Pie

Introduction

You build this pie in clear layers: a butter-rich biscuit base, a stovetop caramel made from condensed milk, sliced bananas, and whipped double cream on top. It suits make-ahead desserts because the base and caramel need time to chill and firm up before serving.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 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 if you want a milder, less spiced base that lets the banana and caramel stand out more.
• Add the optional grated chocolate garnish for a slightly bitter finish that balances the sweetness of the condensed milk caramel.
• Use an extra banana in the assembly step if you want a thicker fruit layer and a stronger banana flavor in each slice.
• Spoon the whipped cream over the whole pie or serve it on the side; serving it on the side keeps the top neater and helps leftovers hold better in the fridge.

Tips for Success

• Crush the biscuits finely so the base presses into a compact layer and slices cleanly.
• Stir the butter, sugar, and condensed milk continuously during the 5-minute boil so the caramel does not catch on the bottom of the pan.
• Chill the crumb base until firm before adding the bananas, or the base can crumble when you spread the filling.
• Slice the bananas just before arranging them over the base to limit browning.
• Whip the double cream only until it holds its shape; overwhipped cream turns grainy and is harder to spoon neatly.

Storage and Reheating

Store the pie covered in the tin or in an airtight container in the fridge for up to 3 days. If you know you will have leftovers, keep the whipped cream separate and add it just before serving for the best texture.

Freezing is not recommended once assembled. The bananas soften and darken, and the cream does not thaw well.

FAQ

Can you use digestive biscuits instead of gingernuts?

Yes. The base will be less spiced and more neutral, but it will hold together the same way.

Why didn’t the caramel firm up properly?

It usually means the condensed milk mixture did not boil long enough or was not stirred continuously during the 5-minute cooking step. Chill it fully before judging the final texture.

Can you make it a day ahead?

Yes. Make the base, caramel, and banana layers ahead, then add the whipped cream shortly before serving so the top stays fresh.

Can you skip the bananas?

You can, but the pie will be much sweeter and lose the soft fruit layer that breaks up the richness of the caramel and cream.