Description
Banoffee Pie is a classic British dessert featuring a buttery graham cracker crust topped with rich homemade dulce de leche, layers of fresh bananas, and a generous crown of fluffy whipped cream. This no-bake pie combines sweet caramel flavors with creamy textures, perfect for an indulgent treat or special occasion.
Ingredients
Scale
Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 6 Tablespoons (85g) unsalted butter, melted
Filling
- 1 and 1/4 cups dulce de leche (homemade or store-bought)
- 2 large bananas, sliced
Whipped Cream
- 2 cups (480ml) cold heavy cream or heavy whipping cream
- 1/4 cup confectioners’ sugar or granulated sugar
- 1 teaspoon pure vanilla extract
Optional Toppings
- Chocolate shavings
- Chopped nuts
- Toffee bits for garnish
Instructions
- Prepare the Crust: Preheat your oven to 350°F (177°C). In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until the mixture is thick and sandy. Press this mixture evenly into the bottom and up the sides of an ungreased 9-inch pie dish using your hand or a flat-bottomed measuring cup. Avoid packing too hard to keep the crust from becoming dense. Smooth and shape the edges well to prevent crumbling.
- Bake the Crust: Place the crust in the oven and bake for 15 minutes. Remove and let cool for 15 minutes at room temperature.
- Make the Whipped Cream: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form. This takes about 3 to 4 minutes. Medium peaks hold shape but remain slightly soft, ideal for topping the pie.
- Assemble the Pie: Spread the dulce de leche evenly over the cooled crust. Arrange banana slices in one or two layers on top of the dulce de leche. Then spread or pipe the whipped cream over the bananas to fully cover the surface.
- Chill the Pie: Refrigerate the assembled pie uncovered for at least 2 hours and up to one day to allow the flavors to meld and the pie to set properly.
- Garnish and Serve: Before serving, add optional toppings such as chocolate shavings, chopped nuts, or toffee bits for an appealing finish. Cover and store any leftovers in the refrigerator for up to 5 days.
Notes
- Make Ahead: Bake and cool the crust ahead of time and store tightly covered in the refrigerator up to 2 days or freeze for up to 3 months. Thaw before use.
- Dulce de Leche: You can prepare dulce de leche from sweetened condensed milk baked in a water bath for about 2 hours as explained, or use store-bought.
- Banana Browning: To prevent bananas from browning, squeeze a few drops of fresh lemon juice on slices before layering.
- Ingredient Substitutions: Digestive biscuits can substitute for graham crackers (200g), adjusting sugar to 1/3 cup (67g) and keeping butter the same.
- Do not freeze the fully assembled pie as it does not thaw well, though slices can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of pie)
- Calories: 370
- Sugar: 30g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
