If you’re on the hunt for a dessert that’s rich, indulgent, and downright addictive, you’ve got to try this Banoffee Pie with Dulce de Leche Recipe. I absolutely love how this pie strikes the perfect balance between sweet, creamy, and just a little bit crunchy, making it one of my favorite go-to treats for family gatherings or a special weekend dessert. Once you make it, you’ll find it’s one of those desserts you’ll want to make again and again.
Why You’ll Love This Recipe
- Simple ingredients, incredible flavor: This recipe uses pantry basics with a luscious homemade dulce de leche twist.
- Perfect texture combo: Crunchy crust, creamy caramel, soft bananas, and fluffy whipped cream all in one bite.
- Great for make-ahead: You can prep most elements in advance, making it stress-free for parties or dessert cravings.
- Family favorite guaranteed: My crew goes crazy for this every time I bring it out, and I bet yours will too!
Ingredients You’ll Need
The beauty of this Banoffee Pie with Dulce de Leche Recipe is how these simple ingredients come together to create something so special. Each component plays a key role: the crust offers a buttery, slightly sweet base; the dulce de leche brings that caramel magic; bananas add freshness; and the whipped cream balances the flavors perfectly.
- Graham cracker crumbs: If you grab whole crackers, a quick spin in a food processor makes crumbs almost effortless.
- Granulated sugar: Helps sweeten and balance out the crust and cream perfectly.
- Unsalted butter: Melted butter binds the graham cracker crumbs for that perfect crust texture.
- Dulce de leche: The star! You can make it yourself from sweetened condensed milk or buy a good-quality store-bought version.
- Bananas: Choose ripe but firm bananas to avoid mushy layers.
- Heavy cream: For whipping into light, fluffy, slightly sweet whipped cream topping.
- Confectioners’ sugar or granulated sugar: For sweetening the whipped cream just right.
- Vanilla extract: A splash enhances the cream’s flavor beautifully.
- Optional toppings: Chocolate shavings, chopped nuts, or toffee bits give a lovely finishing touch.
Variations
I love playing around with this Banoffee Pie with Dulce de Leche Recipe depending on the occasion or what I have on hand. Adjusting it is super easy and keeps the dessert feeling fresh every time you make it.
- Crust swaps: I’ve used digestive biscuits when graham crackers weren’t available, and it still turned out amazing—just add a bit more sugar and bake a little longer.
- Dairy-free option: Substitute coconut cream for the whipped cream and vegan butter for the crust to make this pie dairy-free without losing richness.
- Nutty twists: Adding crushed pecans or walnuts to the crust or as a topping gives a nice crunch and deeper flavor.
- Chocolate lovers: Swirl some melted chocolate into the dulce de leche or sprinkle cocoa powder on top of the whipped cream for a mocha vibe.
How to Make Banoffee Pie with Dulce de Leche Recipe
Step 1: Prep and Bake the Perfect Crust
Start by grinding your graham crackers into fine crumbs—if you don’t have a food processor, placing them in a zip-lock bag and crushing with a rolling pin works just fine! Mix the crumbs with sugar, then stir in melted butter. The trick here is to press the crust into your pie dish gently but firmly; you want it compact without packing it too hard, or it’ll become brick-like. I like using the bottom of a flat cup to smooth things out and gently round the edges with a spoon to keep it sturdy. Pop the crust in a 350°F oven for about 15 minutes until it’s golden and smells super inviting. Let it cool well—this step really helps your pie hold its shape.
Step 2: Make or Heat Your Dulce de Leche
Here’s where the magic happens. If you’re making your own dulce de leche (and I highly recommend it—nothing beats homemade!), just bake sweetened condensed milk in a bath of hot water at 350°F for about two hours until it turns golden caramel. Keep an eye on the water level so it doesn’t evaporate completely. Once cooled, spread it in an even layer over your cooled crust. It’s sticky, sweet, and oh-so-lush—my family dives in at this point alone!
Step 3: Add Those Perfect Banana Layers
Grab ripe but firm bananas, slice them evenly, and layer them over the dulce de leche. I usually do one or two layers depending on how banana-y I want the pie. If you’re prepping ahead, a quick squeeze of lemon juice on the bananas keeps them fresh and prevents browning under the whipped cream if you worry about appearance.
Step 4: Whip and Top with Creamy Whipped Cream
Whipping the cream with sugar and vanilla until you get medium peaks is the sweetest finale. I love how this texture holds its shape well without feeling heavy or greasy. Spread or pipe the whipped cream over the bananas gently. At this point, your pie is nearly ready to impress!
Step 5: Chill and Garnish
Refrigerate the pie uncovered for at least two hours—this helps everything set nicely and meld the flavors. When you’re ready to serve, sprinkle on chocolate shavings, chopped nuts, or toffee bits to give each slice that extra wow factor.
Pro Tips for Making Banoffee Pie with Dulce de Leche Recipe
- Gently press the crust: Pressing too hard on the crust can make it overly dense and hard; a light but firm touch is key.
- Watch the water bath carefully: When making dulce de leche, topping up the roasting pan with hot water prevents scorched caramel and gives you the perfect texture.
- Medium peaks for whipped cream: Stiff peaks can feel heavy; aim for medium peaks so the cream is silky and pipes well if you want to decorate.
- Use lemon juice on bananas: Especially if making ahead, a few drops prevent browning without imparting lemon taste.
How to Serve Banoffee Pie with Dulce de Leche Recipe
Garnishes
I love topping mine with fresh chocolate shavings because it adds a slight bitterness that contrasts the sweetness nicely. Toasted chopped nuts like pecans or walnuts add crunch and a lovely nutty aroma, and sometimes I sprinkle crushed toffee bits for a fun, crunchy finish. Don’t skip the garnishes—they really elevate the whole experience!
Side Dishes
Since Banoffee Pie is quite rich, I like pairing it with a simple side like fresh berries or a lightly brewed herbal tea to cleanse the palate between bites. It’s also wonderful alongside a coffee or espresso to balance all that sweetness.
Creative Ways to Present
For special occasions, I’ve served the pie in individual glass jars layered with all the elements for pretty, portable portions. Another fun idea is piping the whipped cream in rosettes on top and sprinkling edible gold dust for a fancy touch. Trust me, these little presentation twists make guests go, “Wow!”
Make Ahead and Storage
Storing Leftovers
I usually cover the leftover pie loosely with plastic wrap and keep it in the fridge, where it happily stays fresh for up to five days. That said, the bananas might get a little more tender over time, so I recommend eating it sooner rather than later for the best texture.
Freezing
I don’t typically freeze the whole pie because the whipped cream can get a little weepy after thawing. However, I have frozen individual slices wrapped tightly in plastic wrap for up to three months, then thawed overnight in the fridge—still delicious for a quick treat later!
Reheating
This dessert is best served chilled, so no reheating needed. Just let frozen slices thaw completely in the fridge, and if you want, freshen the top with a quick dollop of whipped cream before serving.
FAQs
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Can I use store-bought dulce de leche instead of making it?
Absolutely! Store-bought dulce de leche works perfectly and can save you time. Just pick a quality brand with a good caramel flavor. Making it yourself is rewarding but optional.
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How do I prevent the bananas from turning brown?
To keep bananas fresh-looking, especially if assembling ahead, brush or gently squeeze a few drops of lemon juice over the slices before layering. It slows the browning without adding noticeable flavor.
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Can I make this pie gluten-free?
Yes! Use gluten-free graham cracker crumbs or substitute with gluten-free digestive biscuits for the crust. Make sure other ingredients like dulce de leche and toppings are gluten-free too.
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Is it okay to use firm vs. very ripe bananas?
Firm, ripe bananas work best because they hold their shape under the dulce de leche and cream layers. Overripe bananas might turn mushy and affect the texture.
Final Thoughts
This Banoffee Pie with Dulce de Leche Recipe has become a staple in my dessert arsenal because it’s so reliably delicious and always impresses guests and family alike. There’s something about the creamy caramel paired with fresh banana and airy whipped cream that feels like a hug in dessert form. If you’re looking to whip up a crowd-pleaser that’s surprisingly easy, give this recipe a go—I promise you won’t regret it!
Print
Banoffee Pie with Dulce de Leche Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours, 35 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This classic Banoffee Pie combines a buttery graham cracker crust, rich and creamy homemade dulce de leche, fresh banana slices, and fluffy whipped cream for an indulgent no-bake dessert that’s perfect for any occasion. The pie chilling time allows the flavors to meld beautifully, resulting in a luscious treat that’s easy to prepare and delightfully satisfying.
Ingredients
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
Dulce de Leche
- 1 and 1/4 cups dulce de leche (homemade or store-bought)
Filling
- 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 Oven: Preheat your oven to 350°F (177°C) to prepare for baking the crust.
- Make the Crust: If using graham crackers, grind them into fine crumbs using a food processor or blender. In a medium bowl, mix the graham cracker crumbs with granulated sugar, then stir in melted butter until the mixture becomes thick and sandy. Press this mixture evenly into a 9-inch pie dish using your hand with moderate pressure, shaping a compact crust along the bottom and sides without packing too tightly. Use a spoon to smooth out the edges for a rounded finish to prevent crumbling.
- Bake the Crust: Bake the crust in the preheated oven for 15 minutes, then remove and let it cool for 15 minutes at room temperature.
- Prepare the Whipped Cream: Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream with sugar and vanilla extract on medium-high speed for 3 to 4 minutes until medium peaks form—this consistency is firm enough to hold shape but soft enough to be spread easily.
- Assemble the Pie: Spread the dulce de leche evenly over the cooled crust. Arrange banana slices in one or two layers atop the dulce de leche, then gently spread the whipped cream over the top layer of bananas.
- Chill the Pie: Refrigerate the assembled pie uncovered for at least 2 hours to allow the flavors to meld and the pie to set properly. Pie can be chilled up to 1 day in advance for best results.
- Garnish and Serve: Just before serving, add optional toppings like chocolate shavings, chopped nuts, or toffee bits if desired. Store any leftovers covered in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The baked and cooled graham cracker crust can be stored in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw in the refrigerator before assembling the pie.
- Dulce de leche can be prepared up to 2 weeks in advance and refrigerated in a tightly sealed container.
- Assembled Banoffee Pie can be refrigerated uncovered for up to 1 day before serving. Avoid freezing the assembled pie as texture may degrade upon thawing.
- If bananas tend to brown, lightly brush or splash with fresh lemon juice before layering to keep them fresh without affecting flavor.
- For non-US locations, graham crackers can be substituted with digestive biscuits in slightly adjusted quantities: 200g ground digestive biscuits, 1/3 cup granulated sugar, and 6 tablespoons melted butter, baking the crust slightly longer (16-17 minutes).
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 420
- Sugar: 30g
- Sodium: 140mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 90mg
