Description
Banoffee Pie is a luscious no-bake dessert featuring a buttery graham cracker crust layered with creamy homemade dulce de leche, fresh banana slices, and topped with fluffy whipped cream. This crowd-pleasing treat combines the rich flavors of caramel and banana in an easy-to-make pie perfect for any 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
Dulce de Leche
- 1 and 1/4 cups dulce de leche (homemade or store-bought)
Banana Layer
- 2 large bananas, sliced
Whipped Cream Topping
- 2 cups (480ml) cold heavy cream or heavy whipping cream
- 1/4 cup confectioners’ sugar or granulated sugar
- 1 teaspoon pure vanilla extract
Optional Garnish
- Chocolate shavings
- Chopped nuts
- Toffee bits
Instructions
- Preheat and Prepare Crust: Preheat the oven to 350°F (177°C). If starting with full graham crackers, grind them into fine crumbs using a food processor or blender. In a medium bowl, combine the graham cracker crumbs with granulated sugar, then stir in melted butter until the mixture is thick and sandy with no large chunks remaining.
- Form and Bake Crust: Pour the crumb mixture into an ungreased 9-inch pie dish. Using medium pressure, pat the crumbs down evenly on the bottom and up the sides to form a compact crust, taking care not to pack it too hard to avoid a tough crust. Create a rounded edge at the bottom corner for stability. Bake for 15 minutes, then cool the crust for 15 minutes.
- Prepare Whipped Cream: Using a hand or stand mixer fitted with a whisk attachment, whip the cold heavy cream with sugar and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks should hold shape but still be soft and easily spreadable.
- Assemble the Pie: Spread the dulce de leche evenly over the cooled graham cracker crust. Arrange banana slices in one or two layers on top of the dulce de leche. Then, spread the whipped cream evenly over the bananas.
- Chill and Garnish: Refrigerate the assembled pie uncovered for at least 2 hours and up to 1 day to allow flavors to meld and the filling to set. Just before serving, garnish with optional chocolate shavings, chopped nuts, or toffee bits if desired.
- Storage: Cover and store any leftover pie in the refrigerator for up to 5 days. Avoid freezing the fully assembled pie as the texture may not thaw well, though leftover slices can be frozen for up to 3 months.
Notes
- You can prepare the crust ahead of time: after baking and cooling, tightly cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw before use.
- Dulce de leche can be made from scratch using sweetened condensed milk baked in a water bath for about 2 hours at 350°F. It can be prepared and refrigerated up to 2 weeks in advance.
- To prevent bananas from browning, squeeze a few drops of fresh lemon juice over the slices before layering them in the pie, especially if making the pie a day ahead.
- If graham crackers are unavailable, use digestive biscuits as an alternative crust base with adjusted quantities and baking time (200g crumbs, 1/3 cup sugar, bake 16-17 minutes).
- The whipped cream should reach medium peaks for ideal spreading consistency—avoid overwhipping to stiff peaks.
- The assembled banoffee pie is best served chilled and does not freeze well as a whole dessert.
Nutrition
- Serving Size: 1 slice (about 1/10 of pie)
- Calories: 370
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
