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The star of the show in our take on this classic English dessert is our homemade dulce de leche.

If you’re tight on time, you can use store-bought, but if you have a few hours to spare, it’s worth the extra effort. The secret to a perfect dulce de leche is submerging the cans in water throughout the cooking process. Whisk whip cream with skim milk for extra stability to finish the pie–but if you’d like to make it in advance, ungarnished pie will keep in the refrigerator for two days. It’s the perfect prep-ahead dinner party dish.

How to Make It

Difficulty: Easy

Overall Time: 3 hrs 10 min

Prep Time: 30 min + 40 min chilling time

Cook Time: 30 min + 1 hr 30 min cooling time

Serves: 8



  • 1 ¾ cups all-purpose flour
  • ¾ cups icing sugar
  • ¼ tsp fine sea salt
  • ½ cups cold unsalted butter, cut into cubes
  • 3 egg yolks


  • 3 just-ripe medium bananas, thinly sliced
  • 2 cups Dulce De Leche (recipe follows)
  • 1 ½ cups 35% cream
  • 1 tbsp skim milk powder, optional
  • 2 tsp icing sugar
  • One-quarter 3.5 oz (100 g) bar 78% dark chocolate, shaved
  1. For the crust, combine flour with icing sugar and salt in the bowl of a food processor. Add butter and pulse until butter is the size of peas. Add egg yolks and continue blending until a dough just comes together, up to 1 minute. Cover with parchment or plastic wrap and refrigerate for 30 minutes.
  2. Preheat oven to 325°F.
  3. Roll out pastry on a lightly floured surface into a 14-in round, about 1/8-in thick. Lift onto a 10-in tart pan with a removable base, gently pressing into bottom, sides, and corners of pan, before overhanging the edges. Run a rolling pin over the top of the dough to trim off excess. Prick bottom of dough all over with a fork. Freeze for 10 minutes.
  4. Set tart on a baking sheet, then place a piece of parchment overtop of dough. Add dried beans or pie weights to completely fill the tart. Bake for 15 minutes. Remove from oven, then lift out parchment and weights. Continue baking until crust is lightly golden, 15 more minutes. Transfer to a rack and let cool completely, 30 minutes.
  5. To assemble, remove ring from crust. Run an offset spatula gently underneath to remove from base. Transfer to a platter. Arrange bananas over crust in an even layer. Drop spoonfuls of dulce de leche over banana layer, then smooth top so bananas are completely covered. Refrigerate for 1 hour, up to overnight.=
  6. Whisk cream with skim milk powder and icing sugar in a large bowl until soft peaks form. Spoon over pie, then sprinkle with chocolate. Serve immediately.

How to Store It

Ungarnished pie will keep refrigerated, covered, for up to 2 days.

Banoffee Pie Recipe by Casa de Suna

Dulce De Leche

Overall Time: 7 hr 10 min

Prep Time: 10 minutes

Cook Time: 3 hr + 4 hr cooling time

Serves: 2 cups

  • 2 (10 1/2 oz /300 ml) cans sweetened, condensed milk, labels removed
  1. Place cans on their sides in a very large pot of water (such as a canning pot) so they are fully submerged, at least 2-inches deep. Cover, then bring to a boil.
  2. Reduce heat to medium-low and simmer for 3 hours, topping up water if needed to ensure they are always fully submerged.
  3. Remove using tongs, then let cool completely to room temperature, at least 4 hours, up to overnight.
  4. Open cans and scrape into a medium bowl. Stir until smooth.
Banoffee Pie by Casa de Suna

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