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Banoffee Pie Recipe

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4.1 from 1 review

  • Author: Sara
  • Total Time: 33 minutes (plus chilling time)
  • Yield: 8 servings

Description

This classic Banoffee Pie features a buttery graham cracker crust baked to perfection, layered with rich dulce de leche, fresh bananas, and crunchy toffee bits. Topped with a cloud of sweet vanilla whipped cream and drizzled with more dulce de leche, this no-bake pie sets in the refrigerator for a luscious, crowd-pleasing dessert that’s perfect for any occasion.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 10 Tbsp. unsalted butter, melted
  • ¼ cup brown sugar
  • 1 pinch kosher salt

Filling

  • 2 cups dulce de leche, divided
  • 3 bananas, sliced (plus additional for garnish)
  • ½ cup toffee bits (plus additional for garnish)

Topping

  • 1 pint heavy whipping cream
  • 3 Tbsp. granulated sugar
  • ½ tsp. vanilla extract

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare the crust for baking.
  2. Prepare the crust mixture: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, brown sugar, and a pinch of kosher salt. Stir well until the mixture is evenly moistened.
  3. Press the crust: Firmly press the crumb mixture into the bottom and up the sides of a 9-inch deep-dish pie plate to form the crust base.
  4. Bake the crust: Bake the crust in the preheated oven for about 8 minutes until it is lightly set and fragrant. Remove from oven and set aside to cool.
  5. Add the first layer of dulce de leche: Pour 1½ cups of dulce de leche evenly over the cooled baked crust, spreading it out to cover the base.
  6. Arrange the bananas: Place the sliced bananas on top of the dulce de leche layer, arranging them in concentric circles and overlapping slightly for an attractive presentation.
  7. Sprinkle toffee bits and drizzle dulce de leche: Sprinkle ½ cup of toffee bits evenly over the bananas, then drizzle ¼ cup of dulce de leche over the top for added sweetness and texture.
  8. Whip the cream: Using a stand mixer or hand mixer, beat the heavy whipping cream with granulated sugar on medium-high speed until soft peaks form. Gently fold in the vanilla extract to flavor the whipped cream.
  9. Spread whipped cream: Spoon the whipped cream evenly over the banana and toffee layer, creating a smooth and fluffy topping.
  10. Swirl dulce de leche on top: Drop teaspoons of the remaining dulce de leche over the whipped cream layer, then use the back of a spoon to gently swirl the sauce into the cream for a decorative effect.
  11. Chill the pie: Refrigerate the pie for at least 30 minutes, and up to 3 hours, to allow it to set and flavors to meld together.
  12. Garnish and serve: Before serving, garnish the pie with additional banana slices and toffee bits for extra texture and visual appeal.

Notes

  • For best results, use full-fat dulce de leche for richness and creamy texture.
  • Ensure the crust is firmly packed to hold the filling well.
  • You can prepare this pie a day ahead; just keep it refrigerated and garnish before serving.
  • Use ripe but firm bananas to avoid sogginess in the filling.
  • To make dulce de leche at home, simmer sweetened condensed milk or buy pre-made versions for convenience.
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://saraflavors.com/banoffee-pie-recipe/