Description
Banoffee Pie is a luscious dessert combining a buttery graham cracker crust, rich homemade dulce de leche, fresh banana slices, and fluffy whipped cream. This no-bake pie is chilled to perfection, making it a delightful treat for any occasion with its creamy, caramel, and fruity flavors.
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
- 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
- Toffee bits
Instructions
- Preheat the oven: Set your oven to 350°F (177°C) to prepare for baking the crust.
- Make the crust: If starting with whole graham crackers, grind them into fine crumbs using a food processor or blender. In a medium bowl, combine crumbs and granulated sugar, then stir in melted butter until well mixed. Press the mixture gently but firmly into the bottom and up the sides of an ungreased 9-inch pie dish to form an even crust. Avoid overpacking to maintain a crumbly, tender base. Smooth out the edges to prevent crumbling after baking.
- Bake the crust: Place the pie dish in the oven and bake for 15 minutes until set and fragrant. Remove and cool the crust completely for 15 minutes at room temperature.
- Prepare whipped cream: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream with sugar and vanilla on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks mean the cream holds shape but is still soft and spreadable.
- Assemble the pie: Spread the dulce de leche evenly over the cooled crust. Layer the banana slices in 1 to 2 even layers on top of the dulce de leche. Finally, spread or pipe the whipped cream over the banana layer, covering the pie completely.
- Chill the pie: Refrigerate the assembled pie uncovered for at least 2 hours, up to 1 day, to allow flavors to meld and the filling to set.
- Garnish and serve: Before serving, add any optional toppings like chocolate shavings, chopped nuts, or toffee bits for texture and extra flavor. Store leftover pie covered in the refrigerator for up to 5 days.
Notes
- Make ahead: The baked and cooled crust can be refrigerated up to 2 days or frozen up to 3 months. Thaw before use.
- Dulce de leche can be made from sweetened condensed milk baked in a water bath for about 2 hours; store refrigerated up to 2 weeks.
- The fully assembled pie can be prepared up to 1 day in advance but is best fresh. Avoid freezing the assembled pie as texture may suffer.
- To prevent banana slices from browning, lightly drizzle fresh lemon juice over them before layering.
- If graham crackers are unavailable, digestive biscuits can be used as a substitute with adjusted quantities and slightly longer baking time.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of pie)
- Calories: 450
- Sugar: 39g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
