Banoffee Pie
Banoffee Pie is one of those desserts that’s guaranteed to impress without requiring much effort. Layers of buttery graham cracker crust, rich dulce de leche, fresh bananas, and fluffy homemade whipped cream come together to create a dessert that’s every bit as delicious as it looks.
The combination of creamy caramel, sweet bananas, and billowy whipped cream is simply irresistible. It’s the kind of dessert people go back for “just one more little slice.”
Trust me…don’t expect leftovers.
The crust is a piece of cake (pie?) to make.ย If you’re starting with full sheets of graham crackers, simply crush them in a zip-top bag with a rolling pin or pulse them in a food processor until you have fine crumbs. Stir the crumbs together with the sugar and melted butter until everything is evenly moistened and resembles wet sand.
Press the mixture firmly into a pie dish, making sure to cover the bottom and work it up the sides. Bake until lightly golden, then let it cool completely before adding the filling. If you’re planning ahead, the crust can be made a couple of days in advance and stored in the refrigerator until you’re ready to assemble the pie.
While the crust is cooling, make the whipped cream by beating the heavy cream, powdered sugar and vanilla together until medium peaks hold.
Once the crust has cooled, spread a generous layer of dulce de leche over the bottom followed by slices of fresh banana. Top everything with homemade whipped cream and smooth it into soft swirls, or pipe it on if you’re feeling a little fancy.
After a couple of hours in the refrigerator, the pie is ready to serve. Just before bringing it to the table, sprinkle on a few chocolate shavings, chopped toffee, or toasted nuts for an extra-special finishing touch.
The hardest part of this recipe is waiting for it to chill!
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Banoffee Pie
Makes: 8-10 servings
Prep Time: 20 minutes
Bake Time: 15 minutes
Total Time: 35 minutes plus chill time 2 hours
Ingredients
Graham Cracker Crust:
- 1 & 1/2 cups graham cracker crumbs (about 12 full graham crackers)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
Filling:
- 1 & 1/4 cups dulce de leche
- 2 large bananas, sliced
Whipped Cream:
- 2 cups cold heavy whipping cream
- 1/4 cup powdered sugar (or granulated sugar)
- 1 tsp vanilla extract
Optional Garnishes:
- Chocolate shavings
- Chopped toasted nuts
- Toffee bits
Instructions
Preheat the oven to 350ยฐF.
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles damp sand.
Press the crumb mixture evenly into the bottom and up the sides of an ungreased 9-inch pie dish. Press firmly enough to hold the crust together, but avoid packing it too tightly.
Bake for 15 minutes. Remove from the oven and allow the crust to cool completely.
While the crust cools, make the whipped cream. In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla with an electric mixer until medium peaks form.
Spread the dulce de leche evenly over the cooled crust. Arrange the banana slices in an even layer over the caramel.
Top with the whipped cream, spreading it evenly or piping it decoratively over the pie. Refrigerate for at least 2 hours before serving to allow the filling to set.
Just before serving, garnish with chocolate shavings, chopped nuts, or toffee bits, if desired.
Chef’s Notes:
- If making the pie a day ahead, lightly brush the banana slices with fresh lemon juice to help prevent browning without affecting the flavor.
- Store-bought dulce de leche works beautifully, but homemade adds even more rich caramel flavor.
- The baked crust can be prepared up to 2 days in advance and refrigerated until ready to assemble.
- The assembled pie is best served within 24 hours, although leftovers will keep refrigerated for up to 5 days.
- This pie is not recommended for freezing, as the bananas and whipped cream lose their texture after thawing.
Recipe inspired from Sallyโs Baking Addiction
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