This Banoffee Pie recipe layers buttery crust, creamy banana, and rich caramel for a no-bake dessert that’s as indulgent as it is easy to love.
Ingredients You’ll Need
Banoffee Pie is all about celebrating simple, accessible ingredients that create magic together. Each element brings something unique, so you’ll want to choose quality for the best flavor and texture. Here’s what you’ll need, along with a little insight into why these ingredients matter.
- Graham cracker crumbs (1½ cups/180 g): These are the backbone of the crust, lending a toasty, sweet crunch that anchors the whole pie.
- Granulated sugar (¼ cup/50 g): Adds just enough sweetness to balance the crumbly graham layer.
- Unsalted butter, melted (6 Tbsp/85 g): The key to a rich and cohesive crust that holds together beautifully.
- Dulce de leche (1¼ cups): This luscious caramel spread infuses that unmistakable Banoffee Pie richness; homemade or store-bought both work well.
- Bananas (2 large, sliced): Choose ripe (but not mushy) bananas for the freshest, fruitiest flavor in each bite.
- Heavy cream, cold (2 cups/480 ml): Chilled cream whips up fluffy and light, perfect for topping your masterpiece.
- Confectioners’ sugar (¼ cup): Gives the whipped cream a hint of sweetness and lovely structure; granulated sugar also works in a pinch.
- Pure vanilla extract (1 tsp): A touch of vanilla elevates the cream with warm, aromatic notes.
- Optional garnish: chocolate shavings, chopped nuts, toffee bits: These finishing touches add excitement, crunch, or extra sweetness — go wild or keep it classic!
How to Make Banoffee Pie
Step 1: Prepare the Graham Cracker Crust
Start by preheating your oven to 350 °F (177 °C). In a medium bowl, combine your graham cracker crumbs and sugar, giving them a good stir to evenly distribute the sweetness. Pour in the melted unsalted butter and mix until the crumbs look like soft, wet sand. This buttery mixture forms the deliciously sturdy base of your Banoffee Pie. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Try using the bottom of a measuring cup to get a nice, even crust! Once it’s shaped, pop the crust in the oven for 15 minutes, then let it cool for at least 15 minutes while you move on to your dreamy filling.
Step 2: Whip Up the Cream
Using a mixer, beat the cold heavy cream with confectioners’ sugar (or granulated sugar) and vanilla extract on medium-high speed. You’re looking for medium peaks here: the cream should hold its shape but still be silky and swoon-worthy. This cream is the literal (and figurative) crowning glory of your Banoffee Pie.
Step 3: Layer the Dulce de Leche and Bananas
Once your crust has cooled, spread the dulce de leche evenly over the bottom. Pro tip: if your dulce de leche is a little stiff, briefly microwave it so it’s easier to spread. Now, arrange the banana slices in a thick, gorgeous layer right on top — don’t be shy, really pack them in for the best flavor and texture!
Step 4: Finish with Whipped Cream
Spoon (or, if you’re feeling extra fancy, pipe) the whipped cream over the bananas, covering every nook and cranny. The pillowy cream balances that caramel-banana punch and creates that signature Banoffee Pie look. Resist the temptation to dig in immediately — cover the pie and chill it in the refrigerator for at least 2 hours so everything firms up and the flavors get cozy.
Step 5: Garnish and Serve
Just before serving, give your Banoffee Pie a flourish with chocolate shavings, toffee bits, or even a sprinkle of chopped toasted nuts. These little extras bring extra flair and a lovely pop of texture. Slice and serve — and get ready for rave reviews!
How to Serve Banoffee Pie
Garnishes
Banoffee Pie absolutely loves a good garnish! Classic chocolate shavings add elegance and a hint of bittersweet crunch, while chopped nuts or toffee bits lend playful texture. For an extra-special touch, try drizzling a little warm dulce de leche or caramel sauce over the whipped cream. The right garnish not only looks inviting but also gives each bite a bit of extra excitement.
Side Dishes
This pie is the kind of indulgence that shines on its own, but if you’d like, a scoop of vanilla bean ice cream adds a lovely cool creaminess alongside each slice. Fresh berries — think strawberries or raspberries — are a beautiful and slightly tart contrast to the Banoffee Pie’s sweet richness. A cup of coffee or black tea is also a perfect match for that dreamy caramel and banana flavor.
Creative Ways to Present
If you’re hosting or simply want to impress, try making Banoffee Pie in individual jars or glasses for perfectly portioned puddings. Or get playful by stacking layers in parfait form, alternating crust, caramel, bananas, and cream. You can also make mini tarts for a delightful (and adorable) twist. However you plate it, this dessert always looks and tastes like a celebration.
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if!) you have any Banoffee Pie left, simply cover it with foil or plastic wrap and keep it in the refrigerator for up to 5 days. The flavors meld and mellow beautifully, and the crust stays just crisp enough for seconds (or thirds).
Freezing
Banoffee Pie doesn’t love the freezer quite as much. While you can freeze the graham crust and dulce de leche/banana layers, the whipped cream may lose its airy texture. For best results, freeze the crust and caramel layers, then add fresh banana and cream once thawed.
Reheating
Thankfully, there’s no cooking needed after the initial crust bake. If you’ve frozen the pie base, just thaw it overnight in the fridge before assembling the rest. Don’t try warming up Banoffee Pie, as it’s meant to be enjoyed chilled for ultimate dreamy dessert status.
FAQs
Can I make Banoffee Pie a day ahead?
Absolutely! In fact, letting Banoffee Pie chill overnight helps all those incredible flavors meld together. Just be sure to garnish with chocolate or nuts right before serving to keep your toppings fresh and crisp.
What’s the best way to keep bananas from browning?
The generous layer of dulce de leche and whipped cream acts as a natural barrier! If you’d like extra insurance, you can brush banana slices with a little lemon juice before layering, but honestly, the pie disappears so fast that browning is rarely an issue.
Can I use a different crust instead of graham cracker?
Definitely. Try digestive biscuits for a traditional British touch, or swap in chocolate wafer cookies for a richer base. Just follow the same crumb-and-butter ratio for a crust that holds up to every luscious bite.
Is dulce de leche the same as caramel?
While both are deliciously sweet and golden, dulce de leche is made by slowly heating sweetened milk, giving it a creamy, almost fudge-like texture. Traditional caramel is cooked sugar, which tastes more bitter and is often runnier. For Banoffee Pie, dulce de leche’s mellow, milky richness is perfect.
Can I make Banoffee Pie gluten-free?
Yes! Simply use gluten-free graham crackers or biscuits for the crust, and double-check your dulce de leche and other toppings for any additives. Everything else in the recipe is naturally gluten-free, so you won’t miss out on any flavor.
Final Thoughts
There’s something about Banoffee Pie that feels instantly festive and utterly comforting, all at once. If you haven’t tried this dreamy treat, now’s your moment — gather your ingredients, layer with love, and prepare for compliments all around. Happy baking!
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Banoffee Pie Recipe
- Total Time: 3 hours 35 minutes (includes chilling)
- Yield: 8–10 servings
- Diet: Vegetarian
Description
This Banoffee Pie recipe layers buttery crust, creamy banana, and rich caramel for a no-bake dessert that’s as indulgent as it is easy to love.
Ingredients
For the Graham Cracker Crust
- 1½ cups (180g) graham cracker crumbs (about 12 full sheet crackers)
- ¼ cup (50g) granulated sugar
- 6 Tbsp (85g) unsalted butter, melted
For the Filling
- 1¼ cups dulce de leche (store-bought or homemade)
- 2 large bananas, sliced
For the Whipped Cream Topping
- 2 cups (480ml) cold heavy cream
- ¼ cup confectioners’ sugar (or granulated sugar)
- 1 tsp pure vanilla extract
Optional Garnish
- Chocolate shavings
- Chopped nuts
- Toffee bits
Instructions
- Prepare the Crust: Preheat the oven to 350 °F (177 °C). In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand and is fully combined.
- Shape & Bake the Crust: Press the crumb mixture evenly on the bottom and up the sides of an ungreased 9-inch pie dish, packing it tightly. Bake for 15 minutes, then allow the crust to cool for at least 15 minutes.
- Whip the Cream: In a stand mixer or with hand beaters, beat the cold heavy cream, confectioners’ sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Set aside in the refrigerator until ready to use.
- Fill the Pie: Once the crust has cooled, evenly spread the dulce de leche over the bottom. Arrange banana slices in a single, even layer over the dulce de leche.
- Add Whipped Cream Topping: Gently spread or pipe the whipped cream over the banana layer, covering the entire surface of the pie.
- Chill: Refrigerate the pie, uncovered, for at least 2 hours and up to 1 day to ensure the filling sets and flavors meld.
- Garnish & Serve: Just before serving, garnish with chocolate shavings, chopped nuts, or toffee bits as desired. Slice, serve, and savor!
Notes
- For clean slices, chill the pie at least 2 hours before cutting.
- You can use homemade or store-bought dulce de leche.
- Assemble no more than 1 day in advance for best texture.
- Keep leftovers covered and refrigerated for up to 5 days.
- Add lemon juice to bananas if you want to minimize browning.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: ≈450
- Sugar: 29g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg