Banana Cream Pie with Biscuit Crust

Introduction

The base uses crushed gingernut or digestive biscuits bound with butter, then a stovetop caramel of butter, sugar, and condensed milk gets poured over sliced bananas. You need at least an hour of chilling for the filling to firm, so this fits best as a make-ahead dessert rather than something to serve straight away.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 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

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.

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.

Press into the bottom of an 8-inch (20 cm) loose-bottomed pie tin, and transfer to the fridge to chill.

Filling

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.

Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel.

Assembly

Slice the bananas, arrange over the crumb base, and pour the caramel over the top.

Chill for at least an hour so the caramel firms up.

Prior to serving, whip the cream, and spoon over the top. Optionally, garnish with some biscuit crumbs or Cape gooseberries.

Variations

• Use digestive biscuits instead of gingernut biscuits if you want a milder, less spiced crust. The filling stays the same, but the finished pie tastes more buttery and neutral.
• Use gingernut biscuits if you want more contrast against the sweet caramel. The spice cuts through the condensed milk and makes the crust more pronounced.
• Make the pie in a 9-inch tin instead of an 8-inch tin if you want thinner layers and slightly neater slicing. The texture stays the same, but each piece will be flatter.
• Arrange the banana slices in a dense double layer instead of a single layer if you want more fruit in each bite. That gives the pie a softer center and a stronger banana flavor.

Tips for Success

• Crush the biscuits finely so the base presses into an even layer and holds together when sliced.
• Press the crumb mixture firmly into the loose-bottomed tin, especially around the edges, or the crust can crumble when you remove the pie.
• Keep stirring the butter, sugar, and condensed milk mixture for the full 5 minutes once it boils so the caramel thickens evenly and does not catch on the bottom.
• Use bananas that are ripe but still firm. Very soft bananas can turn mushy under the warm caramel.
• Whip the double cream just until it holds soft peaks. If you take it too far, it will look heavy instead of spoonable.

Storage and Reheating

Store the pie covered in the pie tin or in an airtight container in the fridge for up to 2 days. If possible, add the whipped cream just before serving for the cleanest texture.

This pie does not freeze well once assembled. The bananas darken and soften, and the cream loses texture after thawing.

Do not reheat it. Serve it cold from the fridge, or let it sit at room temperature for 10 minutes before slicing if you want the caramel slightly softer.

FAQ

Can you use digestive biscuits instead of gingernuts?

Yes. The crust will be less spiced and more neutral, but it will bind and slice the same way.

How do you know the caramel is ready?

After 5 minutes of boiling and stirring, it should look thicker, smoother, and a little darker. It will still seem pourable in the pan but firms up as it chills.

Can you make this a day ahead?

Yes. Make the base, caramel, and banana layer the day before, then add the whipped cream shortly before serving.

Why did the caramel turn grainy or catch on the pan?

That usually happens if the heat is too high or the mixture is not stirred continuously. Use medium heat and keep the spoon moving, especially around the bottom and corners of the saucepan.