This recipe was sent to me by Terri Rykard, together with this ‘marked-up’ version. Terri had this to say:
I first experienced Banoffe pie at Gustav's Gourmet Café, Royal Mile, Edinburgh. I was immediately taken with it and decided I would re-create this wonderful food for my family when I returned to the U.S. It turned out great and I am now the “best cook in the world” according to my folks.

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For those who would simplify the process:


1 14oz. bag caramels (unwrapped)
can condensed milk
1 stick of butter
1 package chocolate graham crackers (digestives)
4 bananas

Melt butter; add to pulverized cracker crumbs; press into pie plate; slice bananas and arrange on top of crumb crust; refrigerate.

Unwrap caramels and place in medium saucepan with condensed milk. Heat until all caramels are melted and mix well. Cool on side of stove for at least 30 minutes. Pour over bananas evenly. Sprinkle chopped nuts on top. Refrigerate at least 2 hours berfore serving.

Contributed by Terri Rykard.
Page put together by Steve Lee - now "officially abandoned"