Banoffi Pie

Banoffi? Banoffee? How should this word be spelt? As a linguist, I naturally spent a fair while pondering this question while baking Mary Berry’s banoffi pie last weekend. This portmanteau word is formed by the combination of the words ‘banana’ and ‘toffee’, so really, if we’re being logical about it, the spelling ‘banoffee’ makes more sense. However, as ‘banoffi’ is the word Mary Berry uses (and is recognised in the Collins dictionary), I’ll just go with it 🙂 I followed the banoffi pie recipe on page 454 of Mary Berry’s Complete Cookbook.

Making the Biscuit Crust

Step 1: Gather the ingredients

First, I gathered together all of the ingredients. Here’s what I used:

  • 60 g unsalted butter
  • 150 g ginger biscuits (crushed)

You will also need an 18 cm loose-bottomed fluted flan tin. This is the second flan tin I’ve purchased in the space of a few months… things are getting serious!

Banoffi pie biscuit crust ingredients
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