BANOFFI PIE – UK Crochet terms – 8cm diameter

You will need

DK cotton yarn in (I’ve used Ricorumi):
005 Beige / 053 Caramel / 005 Vanilla / 002 cream / 057 chocolate / 052 Light Brown – 1 ball of each.
2.5mm hook / toy filling / embroidery needle / stitch marker

R Round
ch Chain
dc Double crochet
tr  Treble crochet
dc2tog Decrease
BLO Back loops only
st (sts) Stitch(es)
sk skip

PASTRY CASE
R 1 Make a magic ring in Beige, 6dc into ring. Pull ring tight. (6sts)
R 2 2dc in each st around. (12sts)
R 3 (2dc in next st, 1dc) 6 times. (18sts)
R 4 (2dc in next st, 2dc) 6 times. (24sts)
R 5 (2dc in next st, 3dc) 6 times. (30sts)
R 6 (2dc in next st, 4dc) 6 times. (36sts)
R 7 (2dc in next st, 5dc) 6 times. (42sts)
R 8 (2dc in next st, 6dc) 6 times. (48sts)
R 9 (2dc in next st, 7dc) 6 times. (54sts)
R 10 (2dc in next st, 8dc) 6 times. (60sts)
R 11 (2dc in next st, 9dc) 6 times. (66sts)
R 12 (2dc in next st, 10dc) 6 times. (72sts)
R 13 In BLO dc around. (72sts)
R 14 dc around. (72sts)
R 15 (dc2tog, 10dc) 6 times. (66sts)
R 16 (sk next st, 3tr in next st, sk next st, sl st) to end. This should create 16 ‘bumps’, (there might be a couple of stitches unworked at the end). Fasten off and weave in ends.

TOFFEE
R 1 Make a magic ring in Caramel, 6dc into ring. Pull ring tight. (6sts)
R 2 2dc in each st around. (12sts)
R 3 (2dc in next st, 1dc) 6 times. (18sts)
R 4 (2dc in next st, 2dc) 6 times. (24sts)
R 5 (2dc in next st, 3dc) 6 times. (30sts)
R 6 (2dc in next st, 4dc) 6 times. (36sts)
R 7 (2dc in next st, 5dc) 6 times. (42sts)
R 8 (2dc in next st, 6dc) 6 times. (48sts)
R 9 (2dc in next st, 7dc) 6 times. (54sts)
R 10 (2dc in next st, 8dc) 6 times. (60sts)
Sl st, fasten off and weave in ends.

BANANA SLICES (make 9)
R 1 Make a magic ring in Vanilla, 6dc into ring. Pull ring tight. (6sts)
R 2 2dc in each st around. (12sts)
R 3 (2dc in next st, 1dc) 6 times. (18sts)
R 4 (2dc in next st, 2dc) 6 times. (24sts)
Sl st, fasten off and weave in ends. Use an embroidery needle and Light Brown to sew 3 small sts around the centre.

WHIPPED CREAM (base)
R 1 Make a magic ring in Cream, 6dc into ring. Pull ring tight. (6sts)
R 2 2dc in each st around. (12sts)
R 3 (2dc in next st, 1dc) 6 times. (18sts)
R 4 (2dc in next st, 2dc) 6 times. (24sts)
R 5 (2dc in next st, 3dc) 6 times. (30sts)
R 6 (2dc in next st, 4dc) 6 times. (36sts)
R 7 (2dc in next st, 5dc) 6 times. (42sts)
R 8 (2dc in next st, 6dc) 6 times. (48sts)
Sl st, fasten off and weave in ends.

WHIPPED CREAM (top)
R 1 Make a magic ring in Cream, 6dc into ring. Pull ring tight. (6sts)
R 2 In BLO, 2dc in each st around. (12sts)
R 3 In BLO (2dc in next st, 1dc) 6 times. (18sts)
R 4 In BLO2 (2dc in next st, 2dc) 6 times. (24sts)
R 5 In BLO (2dc in next st, 3dc) 6 times. (30sts)
R 6 In BLO (2dc in next st, 4dc) 6 times. (36sts)
R 7 In BLO (2dc in next st, 5dc) 6 times. (42sts)
R 8 In BLO (2dc in next st, 6dc) 6 times. (48sts)
R 9 In BLO dc around. (48sts)
R 10 Insert hook into the next st and then into a st on the Cream Base and continue working this round through both pieces to join, (2dc in next st, 7dc) 6 times. (54sts)
R 11 (sk next st, 5tr in next st, sk next st, sl st) to end. This should create 14 ‘bumps’.
Fasten off and weave in ends.
Use Chocolate and an embroidery needle to sew ‘sprinkles’ onto the top of the cream.

Assemble the Banoffi Pie by placing the toffee into the pastry case, followed by the bananas and finally the whipped cream.