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
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
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
