If you’re looking for a stunning, festive dessert to impress, this Bonfire Banoffee Pie is for you! It’s got all the familiar, delicious layers of a traditional Banoffee pie but is topped with a mountain of Epic Snax’s Giant Toastin’ Marshmallows for a little extra indulgence. This recipe is perfect for those moments where you haven’t got much time but want to serve up a dessert that both tastes and looks delicious. It’s no-bake meaning it requires minimal effort, but if you really want that showstopper look, invest in a blowtorch to char that mountain of marshmallows for a gooey, melty centre.
This post is kindly sponsored by Epic Snax.
What you’ll need for this Bonfire Banoffee Pie:
There are some pieces of kitchen equipment that will help you make pie to perfection:
- A loose-bottom or springform tin. This will help you release your pie without disrupting your crumb crust.
- A food processor (or rolling pin). Whizz your digestive biscuits in a food processor until they resemble breadcrumbs. If you don’t own a food processor though, put your biscuits in a food bag and using a rolling pin to bash them to small crumbs.
- A blowtorch. While not essential, using a blowtorch to toast your marshmallows will make all the difference to the texture of your pie.
- Sparklers. Pick up a pack of indoor sparklers for the most stunning dessert.
What makes this Bonfire Banoffee Pie so special?
- It’s topped with Epic Snax’s Giant Toastin’ Marshmallows. An alternative to classic whipped cream, toasty melty marshmallows perfectly complement the caramel, banana and biscuit layers.
- It’s a real showstopper. Serve this up with indoors sparklers for a festive centrepiece!
- This is a no-bake recipe. Since this recipe is no-bake, it’s subsequently a super easy bake to whip up in no time at all.
- It has the most delicious layers. A buttery biscuit base, a sweet and indulgent caramel, ripe bananas all topped with a mountain of delicious marshmallows.
- You can make it ahead of time. Prep the biscuit base and fill with caramel, then top with the bananas and marshmallows at the last minute. Torch for a brƻlƩed look then slice and serve.
How to prepare this Bonfire Banoffee Pie in advance:
If you’re looking to make elements of this pie in advance, here’s how to prep it:
1. 72 hours before. Make your buttery biscuit base and place it, covered in clingfilm, in the fridge for 48hours.
2. 24 hours before. Pour your caramel into the set biscuit base and leave it for 24hours in the fridge to firm up.
3. On the day. Top with freshly sliced ripe bananas, and your marshmallows. Then torch for a toasted look!
See how I made this over on Instagram!
Bonfire Banoffee Pie
Ingredients
- 250 g digestive biscuit
- 200 g unsalted butter melted
- 3-4 large bananas peeled and sliced
- 397 g tinned caramel
- 1 bag Epic Snax Giant Toastin' Marshmallows
Instructions
- Butter and line the base of a 21cm loose-bottomed fluted or springform cake tin with nonstick baking paper. Put your biscuits into a food processor and whizz until they resemble breadcrumbs. N.B. If you don't have a food processor, place your biscuits in a food bag and use a rolling pin to crush to a fine crumb.
- Add the melted butter and mix until the biscuit crumbs are well coated. Pour into the prepared tin and press into the base and sides, either using your fingers or the back of a spoon. Chill in the fridge for at least one hour.
- Once the biscuit base has set, pour the caramel into the biscuit base and top with your sliced bananas. Chill again for at least one hour.
- Pile Epic Snax's Giant Toastin' Marshmallows on top. Then, you can either use a blowtorch, or preheat your grill to medium-high to toast the marshmallows on top until they're golden and gooey.
- Decorate with indoor sparklers and serve.
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