Banoffee Pie Recipe
Dive into the delightful layers of creamy dulce de leche, fresh bananas, and fluffy whipped cream, all nestled in a buttery graham cracker crust that’s simply irresistible.
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Servings: 8 Slices
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.
Notes
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Make-Ahead Instructions:
- Bake and cool graham cracker crust, cover, and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator if frozen.
- Prepare dulce de leche up to 2 weeks in advance, cover tightly, and refrigerate.
- Assemble the pie up to 1 day before serving; refrigerate uncovered.
- Freezing the entire pie is not recommended, but leftover slices can be frozen for up to 3 months.
- Special Tools: Food Processor | Glass Mixing Bowl | 9-inch Pie Dish | Electric Mixer
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Dulce de Leche:
- Store-bought is an option, but homemade is preferred.
- Pour sweetened condensed milk into a pie dish, place in a roasting pan with hot water, cover loosely with foil, and bake at 350°F (177°C) for about 2 hours until caramelized.
- Cool and use within 2 weeks, storing in the refrigerator.
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Preventing Banana Browning:
- To keep bananas fresh, squeeze a few drops of lemon juice over slices before layering. Lemon juice won’t affect flavor.
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Non-US Readers:
- Substitute graham crackers with digestive biscuits: 200g crumbs (about 2 cups), 1/3 cup sugar, 6 tablespoons melted butter.
- Pre-bake crust for 16-17 minutes for best results.