Name: Banoffee Pie Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 155 min
Ingredients: 1 and 1/4 cups dulce de leche**; 2 large bananas (sliced); 1/4 cup 50g granulated sugar; 6 Tablespoons 85g unsalted butter, melted; 1 and 1/2 cups (180g graham cracker crumbs (about 12 full sheet graham crackers)); 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, or toffee bits for garnish)

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Banoffee Pie is a delightful dessert that marries the creamy sweetness of dulce de leche with the tropical freshness of bananas, all nestled in a buttery graham cracker crust and topped with a cloud of whipped cream. This pie is a symphony of textures and flavors, where the crisp crust provides the perfect counterpoint to the smooth caramel and tender bananas, making each bite a blissful experience. Whether you’re serving it for a special occasion or just to satisfy a sweet craving, Banoffee Pie never fails to impress with its rich, indulgent taste and eye-catching presentation.

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Ingredients Overview

The beauty of Banoffee Pie lies in its simplicity, yet each ingredient plays a crucial role in creating this iconic dessert. At the heart of the pie is the dulce de leche, a rich caramel sauce that lends a deep, buttery sweetness. Fresh bananas add a fruity contrast, their natural sweetness complementing the caramel without overpowering it. The graham cracker crust provides a slightly crunchy base that holds up well under the creamy layers, while the whipped cream adds a light, airy finish. When garnished with optional toppings like chocolate shavings or toffee bits, this pie becomes a feast for both the eyes and the palate. Using high-quality ingredients, especially ripe bananas and fresh cream, ensures that every slice of this pie is as delicious as the last.

Step-by-Step Preparation

Making the Graham Cracker Crust

Creating the perfect crust is the first step to a successful Banoffee Pie. Start by pulverizing the graham crackers into fine crumbs using a food processor or blender. Mix these crumbs with granulated sugar and melted butter until the texture resembles wet sand. It’s important to ensure the crumbs are evenly coated with butter, as this helps the crust bind together. Gently press the mixture into a 9-inch pie dish, forming an even layer across the bottom and up the sides. Avoid pressing too firmly, as this can result in a dense crust that’s difficult to cut. If you’re looking for a smooth, even finish, use a flat-bottomed measuring cup to press the crust gently into place, and a spoon to smooth out the edges. This attention to detail will help prevent the crust from cracking or crumbling during baking.

Preparing the Whipped Cream

Whipping the cream to the right consistency is key to achieving the perfect topping for your pie. Start by chilling your mixing bowl and whisk attachment in the freezer for a few minutes. This will help the cream whip up faster and achieve a more stable consistency. Once chilled, combine the heavy cream, sugar, and vanilla extract in the bowl, and whip on medium-high speed. You’re aiming for medium peaks—when the cream holds its shape but still has a slight softness. This texture is ideal for spreading on top of the pie, as it won’t collapse or become too stiff. Over-whipping can lead to a grainy texture, so keep a close eye on the cream as it thickens.

Layering the Pie

Now comes the assembly, where all the individual components come together to create the final masterpiece. Begin by spreading a generous layer of dulce de leche over the cooled graham cracker crust. Make sure the caramel is evenly distributed, as this will be the base that holds the banana slices in place. Next, arrange the banana slices in a single or double layer, depending on your preference. The goal is to cover the dulce de leche completely with bananas, ensuring that every bite has a perfect balance of flavors. Finally, spread the whipped cream over the top, creating a thick, luscious layer that contrasts beautifully with the caramel and bananas underneath.

Chilling and Serving

Refrigeration is a crucial step that allows the flavors to meld and the pie to set properly. Let the pie chill in the refrigerator for at least 2 hours, or up to 24 hours if you’re preparing it in advance. This will give the crust time to firm up and the whipped cream to stabilize, making the pie easier to slice and serve. When it’s time to enjoy, use a sharp knife to cut clean slices, wiping the blade between cuts for the neatest presentation. Serve the pie chilled, garnished with your choice of chocolate shavings, nuts, or toffee bits for an extra touch of indulgence.

Recipe Tips & Frequently Asked Questions

Crust Tips:

To avoid a soggy crust, make sure to bake it for the full 15 minutes and let it cool completely before adding the filling.
Press the crust gently; too much pressure can result in a hard, difficult-to-cut base.

Whipped Cream Tips:

Chill your equipment to help the cream whip up faster and maintain its structure.
Stop whipping as soon as medium peaks form to avoid a grainy texture.

Banana Tips:

Use ripe but firm bananas to ensure they hold their shape in the pie.
Slice bananas just before layering to prevent browning.

Storage Tips:

Cover the pie with plastic wrap or store it in an airtight container to keep it fresh for up to 5 days in the refrigerator.

Ingredient Substitutions:

You can substitute store-bought caramel sauce for dulce de leche if you’re in a pinch.
For a gluten-free version, use gluten-free graham crackers in the crust.

Serving Size Adjustments:

To serve a larger crowd, double the recipe and use a 10-inch pie dish or make two separate pies.

What to Serve With This Recipe

Banoffee Pie is a rich and satisfying dessert that pairs well with a variety of drinks and side dishes. For a light contrast, consider serving it with a cup of strong black coffee or a refreshing glass of iced tea. If you’re looking to keep the indulgence going, a scoop of vanilla ice cream or a drizzle of chocolate sauce makes a delightful addition. This pie also shines when served alongside a platter of fresh fruit, which adds a burst of freshness to balance the pie’s sweetness. Ideal occasions for serving Banoffee Pie include family gatherings, holiday dinners, or any celebration where you want to impress your guests with a truly special dessert.

Garnishing and Presentation

When it comes to garnishing Banoffee Pie, the possibilities are endless. For a classic touch, sprinkle the top with a dusting of chocolate shavings or cocoa powder. If you’re in the mood for something crunchy, chopped nuts like pecans or hazelnuts add a wonderful texture contrast. For a bit of extra sweetness, scatter some toffee bits over the whipped cream. Presentation is key to making this pie truly shine—serve it on a decorative cake stand or pie plate, and slice it carefully to showcase the layers of crust, caramel, banana, and cream. A sprig of mint or a few extra banana slices on the side can elevate the visual appeal, turning this simple dessert into a showstopper.

Banoffee Pie is a dessert that effortlessly combines simplicity with decadence, making it a favorite for both casual and formal occasions. Its layers of flavor and texture create a harmonious balance that’s sure to delight anyone who tries it. Whether you’re serving it to guests or enjoying it as a special treat, this pie is a testament to the joy of homemade desserts. With its easy preparation and stunning presentation, Banoffee Pie is a dessert that you’ll find yourself making again and again. So go ahead, indulge in a slice (or two) and share the love with family and friends.

Ingredients

1 and 1/4 cups dulce de leche**
2 large bananas, sliced
1/4 cup (50g) granulated sugar
6 Tablespoons (85g) unsalted butter, melted
1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)

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, or toffee bits for garnish

Instructions

Preheat the oven to 350°F (177°C).

Prepare the crust:

If starting with whole graham crackers, pulse them in a food processor or blender until you achieve fine crumbs. In a medium-sized bowl, combine the graham cracker crumbs and granulated sugar, then mix in the melted butter until the texture resembles wet sand. Ensure there are no large lumps. Transfer the crumb mixture into a 9-inch pie dish. Using your hand, gently press the crumbs into the bottom and along the sides to form an even crust. Avoid pressing too hard, as this can make the crust overly dense. If desired, use a flat-bottomed measuring cup to press the bottom more evenly and a spoon to smooth the edges where the sides meet the base. These steps help maintain the crust’s structure during baking.

Bake the crust for 15 minutes, then allow it to cool for 15 minutes.

For the whipped cream:

Using either a hand mixer or a stand mixer equipped with a whisk attachment, beat the heavy cream, sugar, and vanilla extract on medium-high speed. Continue whipping until medium peaks form, typically around 3-4 minutes. Medium peaks are firm but still have a slight softness, making them ideal for spreading or piping on desserts.

Spread a layer of dulce de leche over the cooled crust. Arrange the banana slices in one or two layers on top of the dulce de leche. Finally, generously spread the whipped cream over the banana slices.

Refrigerate the pie, uncovered, for at least 2 hours or up to 24 hours. Before serving, garnish with your choice of chocolate shavings, chopped nuts, or toffee bits if desired.

Store any leftover pie in the refrigerator, covered, for up to 5 days.