Description
Banoffee Pie is a classic no-bake dessert featuring a buttery graham cracker crust layered with rich homemade dulce de leche, fresh bananas, and fluffy whipped cream. This indulgent pie combines creamy caramel, fruity sweetness, and a crunchy cookie base for a crowd-pleasing treat 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
Filling
- 1 and 1/4 cups dulce de leche** (homemade or store-bought)
- 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 Garnishes
- Chocolate shavings
- Chopped nuts
- Toffee bits
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the crust.
- Make the Crust: If using whole graham crackers, pulse them in a food processor or blender until finely ground. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until uniformly combined with a coarse, sandy texture. Press the mixture firmly but gently into the bottom and up the sides of an ungreased 9-inch pie dish, creating an even, compact crust. Smooth the edges by running a spoon along the bottom corners to prevent crumbling.
- Bake the Crust: Bake the crust in the preheated oven for 15 minutes. Once baked, remove and allow it to cool for 15 minutes to set up properly.
- Prepare Whipped Cream: Using a hand mixer or stand mixer fitted with the whisk attachment, whip the cold heavy cream with sugar and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. This means the peaks will hold their shape but still have a slight softness perfect for topping.
- Assemble the Pie: Spread the dulce de leche evenly over the cooled graham cracker crust. Layer the banana slices neatly in one or two layers on top of the dulce de leche. Finally, spread or pipe the whipped cream over the banana layer to cover it completely.
- Chill: Refrigerate the assembled pie uncovered for at least 2 hours to allow the flavors to meld and the pie to set properly. You can chill it up to 1 day before serving.
- Garnish and Serve: Before serving, optionally garnish with chocolate shavings, chopped nuts, or toffee bits for added texture and flavor. Cover and store leftovers in the refrigerator for up to 5 days.
Notes
- Make Ahead: Prepare the baked and cooled crust up to 2 days ahead or freeze for up to 3 months. Thaw before assembling.
- Dulce de Leche: Homemade dulce de leche can be made by baking a can of sweetened condensed milk in a water bath at 350°F for about 2 hours until caramelized. Store it covered in the fridge up to 2 weeks.
- Banana Browning: To prevent browning, lightly coat banana slices with fresh lemon juice before layering.
- Substitutions: If graham crackers are unavailable, use ground digestive biscuits with adjusted sugar (1/3 cup) and bake the crust a bit longer (16-17 minutes).
- Do not freeze the assembled pie as it may alter texture, but leftover slices can be frozen for up to 3 months.
- Use medium-whipped cream with medium peaks for the perfect texture.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of pie)
- Calories: 380
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
