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
Scale
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