Banoffee pie in the fall is a tradition you’ll want to keep! This delicious pie is made with sweet banana slices, dulce de leche, and rich whipped cream. It’s the perfect dessert to enjoy while watching the leaves change color outside!
Banana Toffee Pie
Calling all banana lovers! This pie is for you. Banoffee Pie is made with a buttery graham cracker crust, fresh banana slices, dulce de leche, and whipped topping. It’s basically like eating a banana split in pie form, and it’s absolutely delicious.
The best part is that it’s easy to make. So if you’re looking for a unique and tasty dessert to make for your next get-together, give this Banana Toffee Pie a try – you won’t be disappointed!
Why You’ll Love this Easy Banoffee Pie Recipe:
- Simple: With just a few simple ingredients, this recipe can be whipped up in no time at all. The hardest part is waiting for it to set in the refrigerator for 2 hours.
- No Bake: There’s no baking required here! So you don’t have to heat up your kitchen to make a delicious dessert for dinner.
- Crowd Pleaser: If you want to impress your guests, this pie will do the trick! It’s sweet and delicious, just be sure to save a slice for yourself.
This will make a great Thanksgiving pie, but will taste just as good for any occasion! Serve it up whenever you need a no-bake dessert that tastes amazing.
How to Make Banoffee Pie
Be sure to see the recipe card below for full ingredients & instructions!
- Combine graham cracker crumbs and melted butter to make the crust mixture. Then press it into the bottom of the pie pan, and up the sides.
- Put the crust in the freezer for at least 15-minutes to set.
- Combine whipped topping ingredients, and whip until peaks form.
- To assemble the pie: spread a layer of banana slices in the bottom of the pie crust, top with dulce de leche, add another layer of banana slices, and finish it with the whipped topping.
- Refrigerate to set, and serve cold.
Ingredient Notes
- Graham crackers: In place of the graham crackers, you can use digestive biscuits or Biscoff cookies.
- Butter: You can use salted butter in place of unsalted.
- Dulce de leche: Feel free to use store-bought or homemade dulce de leche, but do NOT use caramel sauce. It will not set properly!
- Chocolate sauce: This is optional, but I highly recommend garnishing this pie with chocolate sauce, chocolate sprinkles, or shaved chocolate!
- Bananas: If you’re worried about the banana slices browning, brush them with a bit of lemon juice.
Banoffee pie is a British pie made from bananas, cream, and dulce de leche on a buttery biscuit crust. The name is a combination of bananas and toffee.
Nope! While you certainly can bake the crust if you like, there’s no need in this recipe. If you would like to, you can bake the crust at 350°F for about 5-7 minutes. Be sure to chill the crust until it is very cold before adding the filling!
To keep the cut banana slices from turning brown, brush them with a little bit of lemon juice. This will not change the flavor, but it will keep the color vibrant.
You sure can! There’s actually a very easy method for homemade dulce de leche (click here) where all you need is a sealed can of sweetened condensed milk!
The main component of banoffee pie that can become runny is the whipped cream. Make sure to whip the cream to medium-stiff peaks. Also, you cannot substitute caramel sauce for the dulce de leche, as it will be too runny.
Feel free to sprinkle some chopped nuts or toffee bits on top. Extra banana slices and some caramel drizzle make a great addition too!
Making this banoffee pie is a great way to use up those bananas that are ripening a little too fast!
Make Ahead Instructions
The graham cracker crust can be made ahead and stored in the refrigerator for up to 2 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before using.
The fully assembled pie can be prepared up to 1 day in advance. Store uncovered in the refrigerator until ready to serve.
Storage Instructions
Store leftover banoffee pie uncovered in the refrigerator for up to 3 days. Serve cold. I do not recommend freezing banoffee pie.
Substitutions
- In place of the graham crackers, you can use digestive biscuits or Biscoff cookies.
- You can use salted butter in place of unsalted.
- Feel free to use store-bought or homemade dulce de leche, but do NOT use caramel sauce. It will not set properly!
- Garnish this pie with chocolate sauce, chocolate sprinkles, or shaved chocolate!
- Feel free to sprinkle some chopped nuts or toffee bits on top.
Tips for the Best Banoffee Pie
- To make graham cracker crumbs, blitz graham crackers in a food processor or add them to a sealed Ziplock bag and crush them with a rolling pin.
- If you’re worried about the banana slices browning, brush them with a bit of lemon juice.
- Evenly cover all of the banana slices with whipped cream; this will also help prevent browning.
- Make sure the whipped cream is whipped to medium-stiff peaks to avoid a runny pie.
- Let the pie chill for at least 2 hours before serving. This will help the filling to set up, leading to neater slices.
Banoffee pie is an amazing dessert that combines the flavors of banana and toffee. It’s easy to make, and it’s always a hit with everyone who tries it. Let me know what you think in the comments below!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Banoffee Pie Recipe
Ingredients
- 1½ cups graham cracker crumbs 213 grams (about 14 cracker sheets)
- 5 tablespoons unsalted butter 71 grams, melted (⅝ stick)
- 2 cups heavy whipping cream 454 grams, very cold (1 pint)
- ¼ cup powdered sugar 28 grams
- 1 teaspoon pure vanilla extract 4 grams
- 3-4 bananas sliced
- 13.4 ounces dulce de leche 380 grams, warmed slightly (1 can), such as Nestlé La Lechera
- Chocolate sauce optional, for garnish
Equipment
- Kitchen Scale (optional)
Instructions
- Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan, using the bottom of a flat cup to press it down tightly. Place the crust in the freezer for at least 15 minutes to set.1½ cups graham cracker crumbs, 5 tablespoons unsalted butter
- Pour the heavy cream, sugar, and vanilla extract in a large bowl. Using a hand mixer, whip on medium-high speed for 3-5 minutes, until medium peaks form. Set aside in the refrigerator until ready to use.2 cups heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon pure vanilla extract
- Spread a single layer of banana slices into the bottom of the pie crust, then pour the dulce de leche over them, spreading it in an even layer. Arrange the remaining bananas in layers on top of the dulce de leche. Spread the whipped cream over the top of the bananas.3-4 bananas, 13.4 ounces dulce de leche
- Refrigerate the pie, uncovered, for at least 2 hours and up to 24 hours. Garnish with chocolate sauce before serving, if desired.Chocolate sauce
Notes
- In place of the graham crackers, you can use digestive biscuits or Biscoff cookies.
- You can use salted butter in place of unsalted.
- Feel free to use store-bought or homemade dulce de leche, but do NOT use caramel sauce. It will not set properly!
- Garnish this pie with chocolate sauce, chocolate sprinkles, or shaved chocolate!
- Feel free to sprinkle some chopped nuts or toffee bits on top.
- To make graham cracker crumbs, blitz graham crackers in a food processor or add them to a sealed Ziplock bag and crush them with a rolling pin.
- If you’re worried about the banana slices browning, brush them with a bit of lemon juice.
- Evenly cover all of the banana slices with whipped cream; this will also help prevent browning.
- Make sure the whipped cream is whipped to medium-stiff peaks to avoid a runny pie.
- Let the pie chill for at least 2 hours before serving. This will help the filling to set up, leading to neater slices.
- Nutritional information does not include optional ingredients.
Would love to make this recipe but was wondering if you could use Cool Whip instead if whip cream?
Thank you!
Yes, you could use Cool Whip for the topping instead of making whipped cream.