Decadent Banoffee Pie with Dulce de Leche Recipe

If you’re a fan of mouthwatering, creamy desserts that are both easy to make and incredibly satisfying, you’re in for a treat. This Decadent Banoffee Pie with Dulce de Leche Recipe is an absolute game-changer that I love whipping up whenever I want to impress friends or just indulge myself. Once you take that first bite of the sweet caramel, ripe bananas, and fluffy whipped cream all nestled on a crunchy graham cracker crust, you’ll understand why it’s become such a favorite in my kitchen!

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Ingredients You’ll Need

Each ingredient plays a special role here – the graham cracker crust offers a buttery, crispy base, while the dulce de leche brings that signature caramel richness. Fresh bananas add softness and natural sweetness, complemented by airy whipped cream that balances it all out. I usually recommend going for high-quality butter and fresh bananas for the best results.

• Graham cracker crumbs: Look for full sheet crackers to crush, or you can buy pre-crumbled to save time.
• Granulated sugar: Balances the crust’s flavor and also helps with binding when mixed with butter.
• Unsalted butter: Melted butter binds the crumbs into a firm, yet tender crust. Using unsalted lets you control the saltiness better.
• Dulce de leche: I highly recommend making your own from sweetened condensed milk for the richest flavor, but store-bought works too.
• Bananas: Choose ripe but firm bananas so they hold up well and have that perfect sweet flavor.
• Heavy cream: Cold heavy cream whips up into beautiful peaks, adding lightness to this sweet dessert.
• Confectioners’ sugar: Helps sweeten and stabilize the whipped cream.
• Vanilla extract: A touch adds warmth and depth to the cream topping.
• Optional toppings: Chocolate shavings, chopped nuts, or toffee bits add texture and crunch.

Variations

I love how versatile this Decadent Banoffee Pie with Dulce de Leche Recipe is! I’ve tried a few tweaks over time, and you can absolutely make it your own by adjusting flavors or fitting dietary needs.

• Dairy-Free Version: Substitute coconut cream for the heavy cream and use a dairy-free butter alternative for the crust—works surprisingly well and keeps that silky texture.
• Nutty Twist: Toss chopped toasted pecans or walnuts into the crust mixture or as a topping; it adds a fantastic crunch and complements the sweet layers.
• Chocolate Lovers: Sprinkle cocoa powder into the crust or drizzle melted dark chocolate over the whipped cream topping—I swear, my family goes crazy for this variation.
• Boozy Banoffee: A splash of rum or bourbon mixed into the dulce de leche layer brings a grown-up twist that I discovered on a special occasion, and it was a crowd-pleaser!

How to Make Decadent Banoffee Pie with Dulce de Leche Recipe

Step 1: Crafting the Perfect Graham Cracker Crust

First, preheat your oven to 350°F (177°C). If you’re starting with whole graham crackers, just toss them into a food processor or blender and pulse until you get fine crumbs—this is easier than you think and yields a beautifully uniform base. Mix your crumbs with granulated sugar, then stir in the melted unsalted butter. The texture should be thick but sandy, with no big chunks. When pressing it into your 9-inch pie dish, use moderate pressure with your hand or the bottom of a measuring cup. Press the crust evenly up the sides too, but be gentle—don’t pack it hard or it’ll get too tough when baked. Pro tip: sweep a spoon around the edges where the base meets the side to create a small rounded lip—this little trick helps the crust hold together when you slice the pie.

Step 2: Baking and Cooling the Crust

Bake your crust for about 15 minutes. This baking step crisps up that buttery crust and locks everything into place. When it’s out of the oven, give it time to cool for 15 minutes or so. I sometimes place it on a wire rack to cool faster and avoid sogginess, but room temperature works just fine too.

Step 3: Whipping up Dreamy Whipped Cream

For the whipped cream topping, use cold heavy cream straight from the fridge. Whip it at medium-high speed with confectioners’ sugar (or granulated if you don’t have powdered) and vanilla extract until you reach medium peaks. This means when you lift the whisk, the peaks hold shape but the tips slightly curl over. It’s that perfect fluffy texture that holds up well on the pie without getting stiff or melting too fast.

Step 4: Building Layers of Deliciousness

Spread a generous layer of your luscious dulce de leche over the cooled crust. A layer this rich is what makes this recipe truly decadent. Next, arrange your banana slices in 1 to 2 layers on top of the caramel. I recommend slicing the bananas just before assembling so they’re fresh and don’t brown—though if you’re prepping early, a few drops of fresh lemon juice on the bananas can help preserve their color without impacting taste.

Finish by spooning or piping the whipped cream over those bananas, gently covering the pie with a fluffy cloud of sweetness. Pop it into the fridge uncovered for at least 2 hours so all the flavors meld perfectly together.

Step 5: Add Your Favorite Toppings and Enjoy!

Before serving, sprinkle your pie with optional toppings like chocolate shavings, chopped nuts, or toffee bits to add some crunch and flair. My go-to is bittersweet chocolate shavings for contrast and texture. Slice it carefully with a sharp knife, wiping the blade clean between slices for neat pieces. Trust me, one bite and you’ll see why this Decadent Banoffee Pie with Dulce de Leche Recipe gets rave reviews every time.

How to Serve Decadent Banoffee Pie with Dulce de Leche Recipe

Garnishes

I love to keep garnishes simple but impactful. Freshly grated dark chocolate adds a subtle bitterness that contrasts the sweet dulce de leche beautifully. Sometimes I toast chopped pecans and sprinkle them on top for crunch and a hint of earthiness, or scatter a few crunchy toffee bits for extra textural fun. Whipped cream peaks piped around the edges also make the presentation feel extra special.

Side Dishes

While this pie can be a dessert star on its own, pairing it with a simple cup of coffee or a scoop of vanilla bean ice cream makes it feel like a whole celebration. For something lighter, a fresh berry salad or a citrus sorbet balances the richness well.

Creative Ways to Present

For a party, try making mini banoffee parfaits in individual clear glasses showcasing the layers of crust, dulce de leche, bananas, and whipped cream—so fun and fancy! Another idea I adore is drizzling the top with a caramel sauce swirl just before serving or adding a sprinkle of coarse sea salt to heighten the flavors. It’s these little touches that make a big impression.

Make Ahead and Storage

Storing Leftovers

Leftover banoffee pie keeps beautifully in the fridge for up to 5 days when covered with plastic wrap or stored in an airtight container. I usually keep the toppings intact because the crust and bananas can start to soften slightly, but that doesn’t affect flavor at all—if anything, it gets creamier!

Freezing

I’ve found that freezing the entire pie isn’t the best idea because the textures don’t thaw as well. However, I do freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. When you’re ready, thaw overnight in the fridge for a quick treat that still tastes fantastic.

Reheating

This pie is best served chilled, so reheating isn’t really necessary. If you want to warm a slice slightly, let it sit at room temperature for 20 minutes, but I wouldn’t recommend the microwave since it can make the crust soggy or the cream separate.

FAQs

Final Thoughts

This Decadent Banoffee Pie with Dulce de Leche Recipe has a special place in my heart—and in my dessert repertoire. It’s the kind of recipe you make once and end up returning to again and again because it hits all the right notes: simple ingredients, delightful textures, and truly luscious flavors. Plus, it’s hard not to smile when you see everyone’s faces light up after tasting it. So go ahead, treat yourself to this classic British-inspired indulgence that feels both familiar and extraordinary. I promise you’ll love it as much as I do!

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