Banoffee Pie Treat

It started with a simple idea: how can something as mathematical as π become something you can taste?

π is all about circles—endless, perfect, and beautifully precise. And what better way to represent that than with a pie? Not just any pie, but one that brings together comfort, creativity, and indulgence in every layer.

But the real moment came at the end: tracing the π symbol on top. Suddenly, this wasn’t just a dessert anymore—it was a story. A story of how mathematics can step out of textbooks and into the kitchen, turning into something you can see, share, and enjoy.

Each slice reveals the layers inside, just like uncovering ideas step by step. And with every bite, it’s a reminder that creativity has no limits—you can even turn π into something delicious.

This Banoffee π Delight is more than just a pie. The joy of making something meaningful… and tasty.

1. Biscoff Biscuits (32 Pieces)
2. Ripe Banana (3 Pieces)
3. Unsalted Butter (6 Tbs)
4. Whip Cream to layer the top
5. Sweetened Condensed Milk
6. Cocoa Powder
7. Vanilla Essence
8. Chocolate
9. Pie Tray

Every great pie starts from the bottom—and this one begins with a rich, spiced Biscoff base.

1. Take about 32 Biscoff biscuits and add them to a grinder. Pulse them until you get a fine, sand-like crumb. You’re aiming for a smooth, even texture so the base holds together perfectly.
2. Transfer the biscuit crumbs to a bowl, then add 6 tablespoons of melted unsalted butter. Mix it thoroughly until all the crumbs are evenly coated and start to resemble wet sand.

Now that your base mixture is ready, it’s time to give it form.

1. Take a pie tray and transfer the biscuit-butter mixture into it. Using the back of a spoon or your fingers, press it down firmly and evenly across the base. Make sure to push it slightly up the sides as well to create a proper pie shape.
2. Take your time with this step—the tighter and smoother you press it, the better your crust will hold together later.
3. Once done, place the tray in the refrigerator for about 20–30 minutes. This allows the butter to set and helps the crust firm up, creating a solid base for the layers that follow.

Now comes the transformation—the step where simple condensed milk turns into rich, golden caramel.

1. Take a sealed tin of condensed milk and place it inside a pressure cooker. Fill the cooker with enough water to fully submerge the tin. This is important to ensure even heating.
2. Let it boil for about 30 minutes. As it cooks, something amazing happens inside—the milk slowly thickens and deepens in color, turning into a smooth, luscious caramel.
3. Once done, carefully remove the tin and let it cool completely before opening. Inside, you’ll find a rich caramel cream that’s perfect for layering.

This caramel will sit right on top of your Biscoff base, adding a deep, buttery sweetness that brings the whole pie together.

Now it’s time to bring everything together.

1. Take your chilled crust out of the fridge—it should be firm and well set. Open the cooled caramel (condensed milk) and give it a quick stir to make it smooth and spreadable.
2. Pour the caramel onto the crust and gently spread it out using a spoon or spatula. Make sure to cover the entire base evenly, reaching all the edges.

This layer should be smooth, thick, and glossy—it’s the heart of your pie, adding that rich, indulgent sweetness that makes every bite irresistible.

Now comes the fresh and fruity layer that balances all that richness.

1. Take your bananas and slice them into even, round pieces. Try to keep the slices uniform so the layer looks neat and sets evenly.
2. Gently place the banana slices on top of the caramel layer, arranging them side by side to fully cover the surface. You can slightly overlap them if needed, but aim for a consistent layer throughout.

This step adds a natural sweetness and soft texture, perfectly complementing the deep caramel and crunchy base beneath.

Now it’s time to add the final, light and airy layer.

1. Take your whipping cream and start beating it using a manual whisk or an electric beater. Whip it until it becomes smooth, thick, and forms soft peaks—you’re looking for a creamy, fluffy texture that holds its shape.
2. Once ready, gently spread the whipped cream over the banana layer. Use a spatula or the back of a spoon to smooth it out evenly across the top.

This layer adds a soft, cloud-like finish to the pie, balancing the richness of the caramel and the sweetness of the bananas perfectly.

1. Take your “Banoffee π” stencil (cut out on paper) and gently place it on top of the whipped cream layer. Make sure it sits flat and steady so the design comes out clean.
2. Using a sieve or your fingers, lightly dust cocoa powder over the stencil, covering the exposed areas evenly. Be gentle—this step is all about precision.
3. Carefully lift the stencil straight up, and reveal the design underneath.

To complete your pie, let’s add a final touch of indulgence.

Take a chocolate bar and grate it finely. Gently sprinkle the chocolate shavings around the edges of the pie, creating a neat border. This not only enhances the look but also adds an extra layer of flavor.

And that’s it—your Banoffee π pie is ready!

Now comes the best part: slice into it and enjoy. As you cut through, you’ll see all the beautiful layers—crunchy Biscoff base, rich caramel, fresh bananas, and smooth whipped cream.

Every bite is packed with flavor—sweet caramel, spiced biscuit, and creamy banana goodness. It’s not just a pie… it’s a delicious celebration of π.