Banoffee Pie with Dulce de Leche Recipe

If you’re craving a dessert that’s downright irresistible, you absolutely have to try this Banoffee Pie with Dulce de Leche Recipe. I love this because it combines rich caramel, fresh bananas, and fluffy whipped cream all nestled on a buttery graham cracker crust – honestly, it’s like a little slice of heaven in every bite. Whether you’re making it for a special occasion or just a cozy night in, you’ll find that this pie becomes everyone’s favorite pretty much instantly.

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Ingredients You’ll Need

The magic of this Banoffee Pie with Dulce de Leche Recipe lies in the harmony of its ingredients – creamy dulce de leche, fresh bananas, and air-whipped cream all resting on that buttery, crumbly crust. Each component plays its part, and I’ve included little tips to help you pick the best versions for each.

• Graham Cracker Crumbs: Use full graham crackers crushed finely; if you’re outside the US, digestive biscuits work great too for a similar crunch and flavor.
• Granulated Sugar: To sweeten the crust; feel free to swap with a finer sugar if you want a smoother texture.
• Unsalted Butter: Melted – it binds the crust so it’s sturdy but tender.
• Dulce de Leche: You can buy it pre-made, but I recommend making it from sweetened condensed milk; it tastes richer and fresher.
• Bananas: Use ripe but firm bananas so they hold their shape without turning mushy.
• Heavy Cream: Cold heavy whipping cream whips up light and fluffy, perfect for topping.
• Confectioners’ Sugar: Adds sweetness and a silky texture to the whipped cream; granulated sugar works if that’s what you have.
• Vanilla Extract: Just a teaspoon to lift the whipped cream flavor to the next level.
• Optional Toppings: I love adding chocolate shavings or toffee bits for extra crunch and a touch of decadence.

Variations

One of the things I love about this Banoffee Pie with Dulce de Leche Recipe is how easy it is to customize. I’ve experimented with some fun tweaks over the years, and you should definitely play around to find your perfect version.

• Nutty Twist: I sometimes sprinkle chopped pecans or walnuts on top before serving; my family loves the extra crunch and nutty flavor it adds.
• Dairy-Free Version: Use coconut cream whipped with a bit of maple syrup instead of heavy cream – it gives a lovely tropical nuance and works surprisingly well.
• Chocolate Lover’s Edition: Layer a thin spread of chocolate ganache over the crust before adding dulce de leche for a rich chocolate-caramel combo.
• Seasonal Fruits: Swap bananas with sliced strawberries or pears for a fresh twist when bananas aren’t at their peak.

How to Make Banoffee Pie with Dulce de Leche Recipe

Step 1: Prepare and Bake the Perfect Crust

Start by preheating your oven to 350°F (177°C). If you’re starting out with full graham crackers, crush them finely using a food processor or blender – this step is key because a fine crumb ensures the crust will hold together nicely without being too crumbly. Mix the graham cracker crumbs with granulated sugar, then pour in the melted butter. Combine until you get a thick, sandy mixture without large clumps. When pressing the crust into your 9-inch pie dish, aim for a firm but gentle press — too much force packs it too hard, and too little leaves it loose and crumbly. I like to use the bottom of a flat measuring cup for this. Don’t forget to smooth and round the edges with a spoon to keep the crust from cracking later. Bake for 15 minutes and then set aside to cool for another 15.

Step 2: Make Your Whipped Cream

While your crust cools, whip your heavy cream with sugar and vanilla extract until you reach soft to medium peaks. This means the cream holds its shape but still has a gentle, creamy softness—perfect for spreading on top of the pie without sinking in. I’ve found that whipping at medium-high speed gives the best consistency in about 3-4 minutes. Trust me, beating it to stiff peaks makes it less creamy and harder to blend beautifully over the dulce de leche.

Step 3: Layer on Dulce de Leche and Bananas

Once your crust is fully cooled, gently spread the luscious dulce de leche evenly over the bottom. If you made your own, let it cool completely first so it’s thick and spreadable. Then, layer the banana slices on top. I love using two thin layers of bananas for extra creaminess, and a little trick I use to avoid browning is a quick squeeze of fresh lemon juice on the slices before arranging them. It keeps them looking fresh, especially if you’re assembling the pie ahead of time.

Step 4: Top with Whipped Cream and Chill

Spread the whipped cream on top of your bananas with a spatula or give it a little artistic swirl with a spoon. For the best flavor and texture, refrigerate the pie uncovered for at least 2 hours before serving—it gives everything time to meld together. If you want to get fancy, sprinkle some chocolate shavings, chopped nuts, or toffee bits on top just before serving for a little extra wow factor.

How to Serve Banoffee Pie with Dulce de Leche Recipe

Garnishes

I love to keep it classic with chocolate shavings and a few crunchy toffee bits on top — it adds texture and just enough sweetness for that finishing touch. Occasionally, I toss on some finely chopped toasted pecans when friends come over, and it’s always a hit. If you want a bit of color, a dusting of cocoa powder or a sprinkle of cinnamon can look and taste lovely too.

Side Dishes

Since Banoffee Pie is rich and sweet, I often pair it with a light, refreshing side like a simple green tea or sparkling water with lemon to cleanse the palate. If you’re hosting a dessert buffet, a fresh fruit salad or a tart sorbet balances the creamy pie beautifully.

Creative Ways to Present

For special occasions, I’ve served this pie in individual clear glasses layered just like the pie – crust crumbs at the bottom, dulce de leche, banana slices, and whipped cream on top – making it perfect for gifting or intimate gatherings. You can also pipe the whipped cream on top with a star tip for a fancy swirl pattern that looks store-bought fancy but is easy to do!

Make Ahead and Storage

Storing Leftovers

I store any leftover Banoffee Pie covered loosely with plastic wrap in the fridge for up to 5 days. The pie keeps its texture well, but I suggest eating it as soon as possible so the crust stays a little crisp instead of soggy.

Freezing

I don’t typically freeze the whole pie because the bananas and whipped cream don’t thaw well—texture takes a hit. However, I have frozen individual slices wrapped tightly in plastic wrap and foil, and they defrost fine for a quick treat when you’re craving something sweet but don’t want to make a whole pie.

Reheating

This is really a chilled dessert, so it’s best served cold straight from the fridge. If you want to warm up leftover pie slices, I recommend removing the whipped cream and serving it separately to maintain the best texture and flavor.

FAQs

Final Thoughts

This Banoffee Pie with Dulce de Leche Recipe is truly one I hold dear – it brings back memories of cozy family gatherings and celebrations filled with laughter and sweet indulgence. I promise, once you make it, you’re going to want to keep it in your regular dessert rotation. It’s approachable, utterly delicious, and surprisingly effortless to pull off, even if you’re new to making pies. So go ahead, give it a try, and share it with the people you love — they’ll thank you with every bite!

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