Description
Banoffee Pie is a luscious dessert featuring a crunchy graham cracker crust, a rich layer of homemade dulce de leche, fresh banana slices, and fluffy whipped cream topping. This classic no-bake filling pie is perfect for special occasions and can be prepared ahead of time, combining creamy, sweet, and fresh flavors in every bite.
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 for garnish
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (177°C). If using full graham crackers, pulse them in a food processor or blender into fine crumbs. In a medium bowl, mix the graham cracker crumbs with granulated sugar, then stir in the melted butter until the mixture is sandy and slightly thick. Press the mixture evenly into the bottom and up the sides of an ungreased 9-inch pie dish, patting down gently to compact without over-packing.
- Bake Crust: Bake the crust in the preheated oven for 15 minutes. Remove from the oven and allow it to cool for 15 minutes before adding filling.
- Prepare Whipped Cream: Using a hand mixer or stand mixer fitted with a whisk, whip the cold heavy cream with sugar and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are when the cream holds shape firmly but is still smooth and soft.
- Assemble Pie: Spread the dulce de leche evenly over the cooled crust. Arrange the banana slices in one or two layers on top of the dulce de leche. Carefully spread or pipe the whipped cream over the bananas.
- Chill and Garnish: Refrigerate the pie uncovered for at least 2 hours and up to 1 day to allow flavors to meld. Before serving, garnish with optional chocolate shavings, chopped nuts, or toffee bits if desired.
- Store Leftovers: Cover leftover pie and store in the refrigerator for up to 5 days. Avoid freezing the full pie as texture may degrade, but individual slices can be frozen up to 3 months.
Notes
- Make Ahead: The crust can be baked and refrigerated up to 2 days or frozen for 3 months before assembling. Thaw in the fridge before use.
- Dulce de Leche: Homemade dulce de leche can be prepared by baking sweetened condensed milk in a water bath at 350°F (177°C) for about 2 hours until thick and caramelized.
- Banana Browning: To prevent bananas from browning, drizzle a few drops of fresh lemon juice over slices before layering.
- Substitutions: If graham crackers are unavailable, use digestive biscuits (200g), adjusting sugar to 1/3 cup (67g) and keeping butter the same. Bake crust slightly longer, about 16-17 minutes.
- Do not freeze the fully assembled pie; it does not thaw well. Freeze leftover slices instead.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 420 kcal
- Sugar: 34 g
- Sodium: 160 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
