When I want something rich and indulgent, I make this banoffee pie. Layers of sliced bananas, dulce de leche, and whipped cream create an amazingly delicious dessert. It has notes of toffee and cream, as well as those fresh and creamy bananas in the middle. It’s a total showstopper on my Thanksgiving table and one of my most raved-about pie recipes!
Banoffee Pie Recipe
This banoffee pie is so easy to make with simple ingredients like fresh bananas, graham crackers, butter, sugar, and cream. But the best part in my opinion is the creamy dulce de leche. It adds that rich toffee flavor I absolutely crave! There is no substitute for the real thing!
Sometimes, I have a hard time finding dulce de leche at the store, but I developed a simple homemade dulce de leche recipe where all you need is a can of sweetened condensed milk– so easy! I use it all the time in this banana toffee pie recipe.
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How to Store
Store leftover banoffee pie uncovered in the refrigerator for up to 3 days. Serve cold. I do not recommend freezing this pie.
Tips for Success
- 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.
- 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!
- 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 Recipe
Ingredients
- 1½ cups graham cracker crumbs (about 14 cracker sheets)
- 5 tablespoons unsalted butter melted (⅝ stick)
- 2 cups heavy whipping cream very cold (1 pint)
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 3-4 bananas sliced
- 13.4 ounces dulce de leche warmed slightly (1 can), such as Nestlé La Lechera
- Chocolate sauce optional, for garnish
Equipment
- Kitchen Scale (optional)
- Pie Pan
- Hand Mixer
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.3-4 bananas, 13.4 ounces dulce de leche
- Arrange the remaining bananas in layers on top of the dulce de leche. Spread the whipped cream over the top of the bananas.
- 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
- Nutritional information does not include optional ingredients.
How to Make Banoffee Pie Step-by-Step
Make the Crust: Mix 1½ cups of graham cracker crumbs and 5 tablespoons of melted unsalted 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.
Whip the Cream: Pour 2 cups of heavy whipping cream, ¼ cup of powdered sugar, and 1 teaspoon of 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.
Line the Bottom: Spread a single layer of banana slices (from 3-4 bananas) into the bottom of the pie crust, then pour 13.4 ounces (1 can) of dulce de leche over them, spreading it in an even layer.
Layer the Pie: Arrange the remaining bananas in layers on top of the dulce de leche. Spread the whipped cream over the top of the bananas.Refrigerate the pie, uncovered, for at least 2 hours and up to 24 hours. Garnish with chocolate sauce before serving, if desired.
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.