Description
This classic Banoffee Pie is a decadent no-bake dessert featuring a crispy graham cracker crust, a rich homemade toffee filling made from butter, brown sugar, sweetened condensed milk, and cream, topped with fresh banana slices and fluffy whipped cream. Optional chocolate shavings and toffee bits add extra indulgence making it a perfect treat for gatherings or special occasions.
Ingredients
Crust
- 1 1/2 cups (201g) graham cracker crumbs (about 13 full sheet graham crackers)
- 3 tablespoons (39g) sugar
- 1/8 teaspoon salt
- 1/2 cup (112g) unsalted butter, melted
Toffee Filling
- 3/4 cup (168g) unsalted butter
- 3/4 cup (168g) packed dark brown sugar
- 6 tablespoons sweetened condensed milk
- 6 tablespoons heavy whipping cream
- 3/4 teaspoon vanilla extract
Topping
- 5-6 medium bananas, sliced (or about 4 large ones)
- 1 1/4 cups heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 3/4 teaspoon vanilla extract
- Chocolate bar, optional, for topping*
- Toffee bits, optional, for topping
Instructions
- Make the crust: Preheat your oven to 325°F (163°C). Grease a 9-inch deep dish pie pan with non-stick spray. In a large bowl, combine the graham cracker crumbs, sugar, and salt. Add melted butter and stir until the mixture is crumbly and well combined.
- Press and bake crust: Pour the crumb mixture into the prepared pie pan. Spread evenly and firmly press crumbs into the bottom and up the sides of the pan. Bake for 6-8 minutes to set the crust, then remove from the oven and let it cool completely.
- Prepare the toffee filling: Melt the butter in a large saucepan over medium-low heat. Add the brown sugar and stir constantly until the sugar dissolves, about 5 minutes. Do not boil yet.
- Cook the filling: Stir in the sweetened condensed milk and heavy cream, then increase heat to medium and bring the mixture to a boil. Once boiling, do not stir and allow to boil for 5-10 minutes until it reaches 220°F (104°C) on a food thermometer. Remove from heat immediately to prevent overcooking, then stir in vanilla extract.
- Fill the crust: Pour the hot toffee filling into the cooled crust. Avoid letting it sit in the hot pan to prevent it from thickening too much. Refrigerate the pie for 2-3 hours until the filling is firm.
- Layer bananas: Once the filling is set, arrange the banana slices in two even layers over the toffee filling.
- Make whipped cream: In a large mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
- Top the pie: Evenly spread the whipped cream to cover the bananas completely and ensure it touches the crust edges to help prevent banana browning.
- Add optional toppings: Using a vegetable peeler, shave chocolate from a chocolate bar over the whipped cream topping if desired. Sprinkle with toffee bits for extra texture and sweetness.
- Serve and store: Serve immediately or refrigerate until ready to serve. Best eaten within 1-2 days for optimal fresh banana flavor. If bananas brown, remove the affected slices to enjoy fresh ones underneath.
Notes
- Use a food thermometer to ensure the toffee reaches the correct temperature (220°F) for perfect consistency.
- Do not stir the toffee once it begins boiling to avoid crystallization and grainy texture.
- Bananas may brown over time; covering with whipped cream that touches the crust edges helps slow this process.
- Leftover pie can last longer if bananas are removed when they start to brown.
- Using Baker’s chocolate makes shaving chocolate easier due to its thicker texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
